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Roasted Red Peppers
 
4 medium red or yellow bell peppers
coarse salt and freshly ground pepper

 optional:
1 to 2 tablespoons extra virgin olive oil
2 tablespoon red wine or balsamic vinegar
minced or pressed garlic
2 tablespoons slivered fresh basil or thyme
Preheat oven to 400 degrees. Line a baking sheet or pan with foil. Place the peppers on the foil and bake in the hot oven for 30 to 45 minutes, until peppers are soft and the skin is brown and puffed. Using tongs, turn the peppers every 10 minutes. Remove from heat and transfer to a bowl. Cover the bowl with a plate and let site for 30 minutes or longer. Carefully remove the skins and seeds from the peppers, holding them over the bowl so you don't lose any of the liquid. Cut into wide or thin strips. Toss with salt and pepper in another bowl, and strain the juice. Add the olive oil, vinegar, and/or the garlic, if you are using any of these ingredients. Refrigerate until you are ready to serve. Serve chilled or room temperature. Toss with basil or thyme, if you wish, before serving.