- 3-5 Red, Green, Yellow and/or Orange Bell Peppers
- 1/8 C Vegetable Oil
- Spiced Sea Salt or Regular Sea Salt (I used McCormick's Mediterranean Spiced Sea Salt)
- Black Pepper
Preheat oven to 500 degrees. Thoroughly wash and dry the bell peppers. Once dry, cut each pepper in half; then remove and discard the seeds.
Place bell pepper halves in a large bowl and cover with the vegetable oil. Gently stir using a large spoon or your hands if you're not afraid of getting slimy until peppers are evenly coated with oil. Once coated, season the peppers with the sea salt and pepper. Feel free to add any additional spices (except fresh herbs--they'll burn in the oven). Stir to ensure that the spices are evenly distributed on the peppers.
Place the seasoned peppers cut side down on a baking sheet (line sheet with foil to save time during clean-up). Pop into the preheated oven and roast for 20 minutes or until the skin blisters and chars slightly.
Using tongs, immediately transfer the roasted peppers to a large bowl and seal the bowl with plastic wrap. This will lock in the heat and moisture which will make peeling the skin from the peppers much easier.
Once the bell peppers are cool enough to touch (5-10 minutes) remove from the bowl and begin peeling the skin from each pepper. It should peel off easily, but if you're having trouble finding a starting point, use a sharp knife like a razor against the peppers' skin. Once the skin has been removed and discarded slice the roasted peppers into long strips. Finally, use the roasted peppers to top a plain Romaine salad and dress it with a Balsamic Vinaigrette.
Note: Before slicing, peppers can be packed in oil and stored in the refrigerator for later use in salads or pasta.