Time for Peppers

Peppers are definitely the glamour girls of the garden. I love them roasted. Peppers roasted over a fire become sweet and smoky. When they are in abundance at the market, I crank up the barbecue and roast a whole bunch. I like to mix hot and sweet. After the peppers have cooled, I peel them (but not always), slice them (but not always), and freeze them in ziplock bags. They are great with antipasti, on sandwiches, or for a garnish with a roast or grilled meats and even fish.

Photo:  A. W.  Dorow