Roasting peppers adds a wonderful dimension of flavor. Preheat your broiler and coat your peppers with vegetable oil, about a teaspoon each. Put your peppers on a baking sheet on the highest rack of the oven and broil until they blacken, then flip them over and blacken the other side. Remove the pepper and put them into a bowl and cover with plastic wrap. This should be air tight. Let the peppers cool for 20 minutes, pull out the stems and seeds, then peel. Roasted peppers can be pureed into pasta sauce or chopped into a salad. Delicious!