Put Roasted Peppers on Everything

If you need some inspiration, we’ve got 10 ideas

Photo: Eve Livesey/Moment/Getty Images

I roast peppers of all colors, and a combination is absolutely gorgeous. Sometimes chiles even find their way into the mix. Since red, yellow, purple, and orange peppers are fully ripe, they’re sweeter than green, which is the color of all immature peppers. Green peppers have their own distinctive, more herbaceous taste. The goal is to blacken the skin; it doesn’t matter how you get there. Some people even do them one or two at a time over an open stovetop flame. The only real work is peeling. Don’t let that stop you: Roasted peppers keep for at least a week in the fridge and you’ll eat them on everything; see the list that follows.

Roasted Red Peppers

Makes: 4 to 8 servings
Time: 20 to 60 minutes

Ingredients

• 8 red or other bell peppers
• Salt
• Olive oil for drizzling

Instructions

1. Heat the oven to 450°F or turn on the broiler and put the rack about 4 inches below the heat. Put the peppers in a foil-lined roasting pan. Roast or broil, turning the peppers as each side cooks, until they have blackened in spots and collapsed, 15 or 20 minutes in the broiler…