[1]At least once a week, I roast peppers on the grill. It’s a staple in my fridge. I roast them whole on a super hot grill until they’re completely blackened, then put them in a bowl covered in plastic wrap to let them steam. Once they’re cool, the skin comes off easily. I drizzle them with good olive oil and balsamic vinegar, and it’s a slice of heaven.
Photo from things organized neatly [2]