Roasted Peppers On The Barbeque - peppers

Method

• Preheat your grill until nice and hot, at least 450 degrees
• Rinse peppers under cold water, dry
• Cut stems off peppers
• Place peppers on grill and close lid
• Check on peppers after a few minutes and turn, repeating this step until peppers are done
• Cook until peppers are soft, look deflated and skin is blackened (see picture)
• Remove peppers from grill and allow to cool enough to handle
• Wet a clean kitchen cloth or washcloth and scrub the skin off of each pepper
• Remove the top stem portion and seeds then slice peppers to your desired size
• I like my peppers marinated so I've included ingredients below
• Combine olive oil with canola oil for a 50/50 mix (canola oil prevents olive oil from hardening in fridge)
• Add peppers, garlic, basil, oregano and salt, to taste
• Spoon into jars or plastic containers, seal and refrigerate
• These are not meant for long-term storage, only about 1-2 weeks in the fridge (if they're not devoured way before that)