When New Jersey was hit with a blizzard last weekend, I was faced with a food dilemma.   I needed to roast 18 peppers for a family birthday dinner.  The request had been made for Rigatoni with Roasted Pepper Sauce ( you can find this recipe in the archives under “pasta”) long before the blizzard prediction.   The dilemma was that I always roast the peppers on my outdoor grill, which was covered with 2 feet of snow!   I knew that there were other ways to roast peppers, but I had never done so before. I was told that I could roast them directly over the flame of my gas stove, but that seemed like a laborious chore for 18 peppers. I was also told that you can broil them on a sheet pan in the oven, but my broiler is not working. What to do?

I decided to consult the internet, where I found a very easy solution.   You can bake them in the oven on a sheet pan. It sounded so simple. My only worry was that the peppers wouldn’t have that mildly, charred taste that they get from the grill. But what the heck, I had no choice. It was this or a disappointed birthday girl. I couldn’t have that!

I was very pleased with the results. I might even like the peppers better when roasted this way. Once the charred skin was removed, the peppers were moist, plump, and extremely tasty.   A few slices of these peppers, with a drizzle of olive oil, next to a milky piece of fresh mozzarella cheese, and you’ll think you’re in heaven.   They are also a fabulous accompaniment to a simple, grilled piece of meat or fish. They just have so much flavor.

My sauce was a success, and the birthday girl was very happy, as was the entire family. I’m glad I didn’t let the blizzard ruin our celebration.

RECIPE:

8 large red (and yellow and orange)bell peppers….it’s up to you what colors and how   many.

3 or 4 TBSP. very good olive oil

1.  Preheat oven to 500 degrees.
2.  Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them once during roasting.
3. Remove the pan from the oven and immediately cover it with aluminum foil. Set aside for 30 minutes or until the peppers are cool enough to handle.
4. Remove the stem from each pepper and cut them in quarters.  Remove the skins and the seeds and put in a bowl.  You can slice them thinner if you like.
5. Pour the olive oil over the peppers.
6. They will stay in the refrigerator, covered for up to 2 weeks.