Instructions

1. Preheat the oven to approximately 350 degrees Fahrenheit. Place the peppers in a bowl and wash under running tap water. Drain the peppers and pat dry with a kitchen towel.

2. Use the peppers whole or chop them up on a cutting board. Cut the peppers with a knife lengthwise into strips or crosswise into rings, or finely dice into bite-size pieces.

3. Line a sheet pan with aluminum foil. Cut the foil to fit the entire surface of the sheet pan. Sprinkle a little olive oil, cooking spray or vinaigrette over the lined sheet pan.

4. Place the peppers in the center of the lined sheet pan. Sprinkle the peppers with olive oil, cooking spray or vinaigrette. Add seasonings such as sea salt, pepper and dried herbs according to your taste preference. Carefully mix the peppers with your hand or with a spoon to evenly coat them with the seasoning. Take care not to tear the foil apart while doing this.

5. Cover the peppers with the aluminum foil by lifting one end of the foil and bringing it toward the center above the peppers. Repeat the process with the remaining three ends of the foil. Join all ends of the foil together and fold them to seal the peppers inside.

6. Roast the peppers in the oven. Let the peppers cook for 15 minutes in a conventional oven, 10 minutes in a convection oven.