Grill Roasted Bell Pepper 

Ever have those days when you feel like grillin' ANYTHING, just so you can grill?

I threw on a couple of red bell peppers the other day, just because.  I took great pleasure in watching the skins turn black, knowing full well the inside was growing sweet and tender.  Turning every now & then, making sure to get all the sides good and black.  I didn't watch the time.  I watched the peppers.

After they were good and soft, I brought them inside to cool down enough for me to handle.  I've seen all different ways of removing the skins that involved paper towels and plastic bags.  That wasn't green thinking to me.  I just used my old fashion fingers and peeled the skin off.  It took no time all to strip the skins off, remove the seed core, then I quickly rinsed any sticky seeds off.  What little water I used, did NOT remove the smokey aroma that become part of the pepper's meat.

I proceeded to julienne the peppers, moved them to a small bowl, then poured a little oil over the top.  Covered tightly and stored them in the frig.

Later in the same week, I used them with pasta, over chicken soft tacos, and inside bean burritos.