Turn on your oven broiler to high.
Slice the peppers into quarters, and trim them so that they lay flat, skin side up.
Cover the cookie sheet with tin foil and arrange the peppers skin side up, close to one another but not overlapping. Broil for 10-15 minutes watching closely until all of the skins are evenly blackened. You may need to turn the cookie sheet or use tongs to rearrange depending on how your oven broils.
When they are evenly blackened, remove from the oven and wrap tightly in the foil. This is to steam and soften the peppers. After about 30 minutes, open the foil and the skins will slide right off. :)
After the skins are shed, simply place in a mason jar and refrigerate for up to a month. They never last that long in our house!
PS- I usually also broil zucchini and eggplant in addition. Roasted veggies are so versatile and with just a little olive oil they're healthy too!
- Slice and add into pasta dishes
- Layer onto a sandwich with Vegenaise and other roasted veggies
- Top your fave pizza
- On it's own as an antipasti