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1. Either position the top rack of your oven as close to the broiler element as possible and turn on the broiler, or fire up your charcoal (or gas) grill, or turn the gas stove top element of your stove on.
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2. Coat each pepper with olive oil.
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3. If you're using the stove broiler method, place the coated peppers on the top rack and cook the peppers, turning as necessary, until they are well charred on all sides. If you are using the grill method, place the coated peppers on the grill and cook, turning as necessary, until they are well charred on all sides. After the peppers are well charred on all sides, remove them to a paper bag, fold the top of the bag over several times to seal the bag, and set the bag aside for several minutes to allow the peppers to sweat. Or, if you are using the stove top method, skewer the coated peppers (one at a time) on a long shafted fork and cook over the gas stove top element, rotating as necessary, until the pepper is well charred on all sides. As each pepper is finished charring, remove it from the fork and transfer to a paper bag, fold the top of the bag over several times to seal the bag. Repeat this process until all the peppers have been charred and are in the paper bag. Set the bag aside for several minutes (15 to 30 minutes) to allow the peppers to sweat.
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4. After the peppers have had several minutes to cool and sweat, remove them, one by one, from the bag and remove and discard the charred skin, the seeds and inner rib and cut the roasted peppers into strips and arrange them on a serving platter.
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5. After all the peppers have been transferred to the serving platter, pour marinade or dressing of your choice over the peppers and set aside to marinate or serve as is or use as required in your recipe.
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One of my favourite ways of enjoying roasted peppers is as a roasted red pepper sandwich on crusty Italian or French bread topped by sliced fresh mozzarella, large basil leaves, crushed garlic, Kosher salt, freshly ground black pepper, and drizzled with high quality extra-virgin olive oil.
