Instructions: Place whole peppers in center of cooking grate. Grill peppers, turning every 5 minutes, until charred evenly on all sides. Remove peppers from grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off skins.

Remove peppers from bag; peel away charred skins. Cut off tops and remove seeds. Slice, chop, or use as needed.

This recipe yields 4 servings.

Comments: Grill-roasted peppers are great for use in numerous recipes, atop grilled chicken breasts, or on their own drizzled with olive oil and sprinkled with balsamic vinegar and salt.

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