Peppers of any color (green, yellow, red, purple) are delicious roasted, whether of the sweet or hot variety. When handling hot peppers it is a good idea to use rubber gloves to avoid the oils from irritating your eyes or skin. Peppers may be roasted whole, though they are easier to handle and roast more evenly in pieces: Slice off the top of the pepper and discard. Cut lengthwise along the ribs of the pepper into halves or thirds and discard seeds and any white pith. Oil lightly with olive or vegetable oil.
Grill: Lay peppers skin side down over hot coals or medium high fire and roast until moderately charred all over.
Oven: Lay peppers on a rimmed baking sheet skin side up and broil close to heat until moderately charred all over. Transfer to a plastic bowl with tight fitting lid and allow to rest for 15 minutes or so until cool enough to handle. Remove charred skin and cut flesh into strips or other shapes. Store, tightly covered, in refrigerator until ready to use.
Serving Tip: Arrange roasted peppers on a flat serving dish. Scatter feta cheese, black olives and capers over top. Drizzle with olive oil and sprinkle with fresh or dried oregano and freshly ground pepper.
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