1. Preheat a charcoal or gas grill for 10 minutes.
Put whole washed red, orange, yellow or green peppers directly on the grill. (Any combination or all of one variety may be used). Close the lid of the grill and check in 5 to 7 minutes. Turn with long metal tongs, close the lid and repeat the process until the peppers are evenly charred on all sides. Remove the peppers and immediately place them in brown paper bags; lunch bags are perfect, two peppers to a bag. Close the bags and leave the peppers to steam for at least 10 to 15 minutes or until cool enough to handle. Remove the stems and tops of the peppers and clean out the seeds; then peel away the strips of charred skin. Place large strips of peppers in a serving dish or plastic container for storing in the refrigerator or freezer.
2. Preheat the oven to 450 degrees. Place a pan containing a little water on the bottom rack to catch the juices from the peppers (this will prevent spills and smoking on the
bottom of the oven).
Place the whole peppers directly on the upper oven rack, turning them every 5 to 7 minutes, until evenly charred on all sides. Then proceed with the steaming and peeling steps described in the grill method of roasting peppers (#1 above).
3. If you have a gas cooktop, you can roast peppers individually. Us a long meat fork and turn each pepper over a high flame until it is charred on all sides. Then
proceed with the steaming and peeling steps described in the grill method of roasting peppers (#1 above).
4. To serve roasted peppers, drizzle extra-virgin olive oil over them, and season with fresh basil, salt and freshly ground pepper.
Chopped garlic and pieces of cured olives may also be added for flavor.
Recipe from Festa del Giardino by Sally Maraventano