Roasted Tri-Color Bell Peppers

I love roasted bell peppers and make them nearly every Saturday, my day off. Frank and I eat them for lunch or before dinner, with some Italian bread and chunks of Pecorino Romano cheese. Or sometimes I’ll puree them in the processor and toss them over penne pasta for a room-temperature pasta dish. The peppers keep well for up to 3 days in the refrigerator, so why not make a double batch?