Roasted peppers (capsicums) in three bright shades add color and substance. Look in the market during the late summer to find bargain prices on a rainbow of peppers.
Barbecuing Peppers (Capsicums)
Arrange cored, seeded pepper (capsicum) halves, skin-side down, on the lightly oiled cooking rack of a barbecue. Grill over medium-hot coals until the skins are charred evenly. Or, roast peppers (capsicums) skin-side up in a preheated broiler.
Steaming Peppers (Capsicums)
Immediately after broiling or barbecuing, remove the charred peppers (capsicums) with tongs and place in a paper bag. Close the bag tightly and let steam loosen the skins.
Remove the cooled peppers (capsicums) from the bag. With a small paring knife, peel off as much of the charred skin as will come away.