To roast on charcoal or gas grill: Place peppers on rack in single layer. Cover and grill for 8 to 10 minutes or until bottoms begin to char. Turn peppers using tongs. Cover and grill for 25 to 30 minutes, turning as needed, until charred on all sides.

To roast in oven: Preheat oven to 450°F. Grease large baking sheet with nonstick spray. Halve, core and seed peppers. Arrange on baking sheet with cut sides down. Bake for 20 minutes or until skins begin to blister (skins will not char).

To peel: Transfer peppers from grill or oven to large bowl; cover tightly with plastic wrap. Let stand for 20 to 30 minutes or until peppers are cool enough to handle.

• Set fine sieve over large bowl. Pull out cores from whole peppers, letting juice run through sieve. Peel away charred skin and scrape away any remaining seeds. (Use paper towel to remove any stubborn bits of skin.) Cut peppers in half.
• Place peeled peppers in bowl with reserved juice; stir in oil and salt. Store in refrigerator (or freeze; see Tip, below).

Tips:

• To make ahead: Spoon peppers into seven 1-cup containers. Store in freezer for up to 6 months. Thaw in refrigerator before use.
• These peppers may be used in any recipe calling for roasted peppers. For a simple salad or side dish, season with minced herbs, chopped olives or drained capers.

Recipe provided by Chef Sharon Sanders