Roasting Peppers 101

One of the final days of February and the sun was warming the ground, releasing all kinds of wonderful earthy smells and inspiring me to wander out to my grill and revive it after its winter rest.
Roasted peppers are so versatile: add to salads, soups, sandwiches or in this case...I had a hankering for lasagna.
Set the grill to medium-high to high and put the peppers straight on (no oil or seasoning!) and let them really char and blister for about 5 minutes on each side. Keep turning until all sides are seriously blackened. 
Then, unceremoniously plop them into a paper-plastic grocery bag combo, roll the bag shut and ignore for about 30 minutes or so  until cool enough to touch.

When you open the bag, a heavenly smell will waft out, and...the char is easily slipped off right into the messy bag.  No need to be picky, not every piece has to be removed. Pull off the stem top, open the pepper, scrape out the seeds, you can even rinse them off with water if you like.
Note: if you don't have a grill but do have a gas stove you can char peppers straight on the gas flame.