Roasted Red Peppers

Ingredients:

• red bell pepper
• olive oil

Instructions:

1. Preheat the oven to 500 degrees. 
2. Line a baking sheet with parchment paper. 
3. Slice each pepper in half lengthwise and remove the stems, seeds and membranes. 
4. Lay the pepper halves cut side down on the baking sheet, brushing lightly with olive oil, and roast until skins darken and blister, about 15 minutes. Do not overcook and allow peppers to burn.
5. Remove the peppers from the oven, transfer a bowl and cover; the peppers will steam as they cool.
6. After about 10 minutes slip off the skins, dipping your hands in a little water if needed. If the edges are burnt, remove burnt parts.
7. Slice and be sure to include the sweet juices.

Source: Field of Greens, page 55