Red Pepper Roasting

Say that three times, fast. Red Pepper Roasting....Reh Pepper Roasting....Rep pepper posting....
ummm....

Anyway, I roasted a couple of red peppers the other night and wanted to post the ridiculous simplicity of how I do it. Some people put them on a sheet pan in a 400 degree oven with a drizzle of oil until they are charred. That's ok....but the oven makes the house hot in the summer (at least it does in my house!) and then you have to wash the pan. I hate washing dishes so if I can eliminate doing that, I'm all for it.

My method will not work on an electric stove. If you try my method on an electric stove, and your house burns down, you can refer back to this paragraph where I plainly state you should not do this on an electric stove.

SO....you take that pepper and you put it directly on the fire. I guess to be a bit more specific, you could say that you set the pepper on the grate that sits on the top of your gas stove, but I think you know what I mean. The flame should be on medium high. Rotate the pepper so that it gets completely charred all over. When it's all blackened, take it off the flame and immediately wrap it in a paper towel. Let it steam until it's cool enough to handle, about 10 minutes. Run the pepper under cold water and peel the charred skin off. Then just cut it into thin slices, discarding the stem and seeds.  Add a drizzle of olive oil, a pinch of salt and pepper and a few drops of balsamic vinegar and you are in heaven!