This week on French Fridays with Dorie was roasted peppers (page 112) something we are very familiar with in our house. We often have roasted peppers as part of our roasted vegetable sandwiches we make for dinner though we make our roasted vegetables on the BBQ.
Dorie's version has you roasting peppers in a 425 degree oven, then peeling the skin off and serving with olive oil and fresh herbs. I cooked my peppers for 45 minutes but I think it was too long. My peppers were too soft for my liking. I also did not enjoy having to peel the skin off, a messy job. I will stick with our current method of cutting first, putting olive oil on and then grilling on my BBQ. It is less mess, work and keeps a bit of crunch to the pepper.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. You can read Dorie's post on roasted peppers.