It’s very useful to have roasted peppers on hand—they can be used in so many ways. They can be cut into wide strips and used as a little hors d’oeuvre or salad, garnished with olives, herbs, a splash of vinegar, or thin slices of Fontina cheese. Cut into thin strips, they can fill a sandwich, garnish a pizza, or become part of a composed salad. Diced into squares, they can be tossed with pasta or cooked with rice or millet, as in Millet Pilaf with Saffron Peppers.
If you’re grilling, take advantage of the coals to roast the peppers. Once roasted, they can be put into a covered dish to steam and then finished at your leisure. Otherwise use your burner, broiler, or a hot oven. For best results, choose peppers that have flat, even surfaces.
The peppers will keep for one or two weeks when covered and refrigerated.