Making Italian roasted peppers in your home oven is very easy. They are much better than canned roasted peppers because they do not need vinegar to be preserved. You can taste the sweetness of their flesh which remains firm and chunky and the skin is easily removed. I seasoned them with garlic, extra virgin olive, and basil, and serve them as appetizers on bruschetta or as side dishes to meat or cheese.
Rince the peppers and put them in an oven pan on top of an aluminum foil or a baking sheet. You don't need to oil it
4 red peppers
Turn the grill on in the oven and set the pan at the highest level making sure the peppers don’t touch the elements of the grill. Leave the door open and let the grill burn the skin of the peppers as in the picture below.
Turn the peppers around until all the skin is burned. Make sure the skin is burned everywhere as it is hard to peel it off if it is not burned. But don't cook them too long as the flesh should remain firm.
Place the peppers in a paper bag and close it
Let the peppers cool down completely. Once cold, take the skin off. It will peel easily