Produce Box or b.) need something different to serve at your Labor Day party this weekend. The idea comes from the September issue of Martha Stewart's Everyday Food. It's so simple though that I'm not even going to post a recipe. All you need are a few tips. Trust me. You can do this.
2.) Rub a little canola oil on the peppers. Arrange them whole on a baking sheet. This works best with red bell peppers but these (...ah, anyone know what these are?) worked too.
3.) Roast the peppers until blackened, turning to cook all sides evenly. Salad tongs make this job much easier. I've also roasted peppers over the flame on my gas stove top and on the grill. Grilling or broiling works better for peppers this size. The broil method takes around 10-15 minutes. The skin will be slightly charred, bubbly and start separating from the flesh. Peppers will be tender and collapse slightly.
7.) Arrange the peppers on a plate. Drizzle with salt, pepper, olive oil and balsamic vinegar. You can serve them just like that or sprinkle with feta cheese, capers, chopped olives and/or fresh herbs. I served the platter above with storebought grilled flatbread and roasted red pepper hummus.You can make these hours ahead of time and have them waiting in the fridge, although I think I'd like these best slightly warmed or room temperature.