I used my “free” peppers in a stir-fry, but my sister-in-law had an abundance of peppers, and decided to roast them on the grill.

She was kind enough to share her pictures and preparation method, and of course, I will share it with you.

It is a very simple and quick process, and the roasted peppers may be served as an appetizer, used in sandwiches, as a dipping sauce made out of olive oil, roasted peppers and minced fresh garlic.  These peppers also freeze very well.

Instructions for roasting peppers on your grill:

Pick fresh peppers from the garden, or buy them at a farmer’s market.

Preheat grill to high (400 -450 degrees). Place peppers on grill.

Cook until dark brown on the bottom.

Flip over, and cook the other side the same way.

Peppers should be well done; it’s OK if they’re a little blackened.

Take roasted peppers off the grill, and put in a container.

Wash peppers well in cold water.

Slice peppers in half, lengthwise, and remove the seeds, and outer skin.

When clean, cut into long strips, place in colander to drain off remaining water.

Voila….you are done!

Don’t they look delicious!

There are a number of uses for the roasted peppers, including serving cold with olive oil, salt and pepper.

Peppers can also be cut smaller and used in omelets, or served as a garnish to your favorite dish.

They may also be kept plain, placed in plastic bags and frozen for later use.