Roasted Red Peppers with Lemon Juice

I believe it was my esteemed editor, Luisa Weiss, who once wrote a blog post (it was essentially a prose sigh) decrying the use of gas burners to roast bell peppers. She patiently explained to her faithful readers that the only way to roast a pepper is slowly—very slowly—in the oven, so rather than remaining a basically raw pepper with charred skin, it practically collapses and melts into a silky mass of sweet vegetal-ness. That’s really wonderful, but if you’re goin