Roasted Peppers

These have myriad uses: in antipasto, in cooked dishes, and in pasta sauces. If the peppers are young—just out of the garden—they may not need roasting and peeling but can just be stemmed, seeded, heavy inner white strips removed, and cut and sautéed. If possible, choose squarish peppers; they will be easier to roast and peel as below. Diced or cut into strips and stored in olive oil, they will keep in the refrigerator for a week.