http://food.yahoo.com/blog/themagicalmeltingpot/602/how-to-make-homemade-italian-roasted-red-peppers

How to Make Homemade Italian Roasted Red Peppers
Posted Wed, Aug 08, 2007, 12:35 am PDT 

My favorite Italian antipasto dish has to be homemade roasted red peppers 
marinated in extra-virgin olive oil, balsamic vinegar, and ground oregano. 
Far superior to any you can buy in a jar, they're wonderful as part of an 
antipasto spread with cured meats, marinated olives, and artichoke hearts, 
or all by themselves, laid out on a plate with a few good anchovies on top 
to add a salty counterpoint to the rich, velvety peppers. 
They're also great with sliced mozzarella or layered in a grilled chicken or grilled veggie sandwich.  

I've loved this recipe for years, as it's one of my mother's specialties. 
Summer is the ideal time to make them, since now is when fresh red peppers are so abundant. 
They'll last for a week in the refrigerator. I think I'll go have some for lunch! 

For more, visit magicalmeltingpot.com. 

Roasted Red Peppers 

4 large red bell peppers (you can also use orange or yellow peppers)

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon ground oregano

1/8 teaspoon ground black pepper

1. Soften the peppers (whole) by one of 3 methods: 

Roast them in a hot oven (400-500 degrees) for about 15 to 20 minutes. 
(I often cook them this way when I have something else baking, such as chicken or potatoes.) 
When they are supple and soft to the touch and the skins are wrinkled, take them out and let them cool.  

Hold them over the flame of a gas stovetop and let them char on all sides until the skin blisters.  

Put them on a charcoal or gas grill and let them darken and soften until the skin blisters.
 
Some people like to put them in a brown bag to cool. 
It makes them sweat a bit and hastens the process of loosening their skins, 
but I've also had success just letting them cool on a plate.  

2. When the peppers have cooled, remove the stems, 
	seeds, and skin with your hands or a knife, and tear or cut each pepper into approximately 3 sections. 
	Or, if you'd prefer, cut them into smaller strips. 
	Place them in a flat bowl, such as a pasta bowl, so the marinade completely covers them.

3. In a small bowl, combine the extra-virgin olive oil, balsamic vinegar, ground oregano, salt, and pepper.

4. Pour the dressing over the roasted peppers. 
	Let them marinate in the refrigerator for 30 minutes or longer before serving.

5. When ready to serve, remove the peppers from the marinade. 
	The marinade can be saved and used as a salad dressing. 

6. Serve as part of an antipasto plate, by themselves with anchovies or mozzarella, or on a sandwich. Enjoy!