In one of my recent pieces for Taste of Home, I had a chance to share techniques for one of my favorite vegetable upgrades: roasting. I mainly roast homegrown peppers, so it’s an easy seasonal choice to char them on the grill. But if you’re buying peppers out of season or keeping an eye on a simmering pot in the kitchen, indoor techniques may make more sense. So I share not one but four ways to roast peppers of all colors, sizes, and heat levels.

Once glance at the price on a jar of roasted peppers in the store makes clear a key advantage to roasting your own. Other reasons include the ability to get them just the right softness to use in chunks in fresh dishes—jarred roasted peppers tend to be soft and slippery. I don’t just roast the standard red bell peppers, either: green bells, Gypsy peppers, Poblanos, and chilies all carry a smoky note when their charred.

Learn more about roasting peppers in this article.

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Twice as Tasty

Peppers are among many vegetables that I love to throw on the grill to roast or smoke or to char under a broiler or in an oven. Here are just a few other suggestions on the blog. You can find more in the recipe index.

• Balsamic-Roasted Radishes
• Grilled Asparagus
• Marinated and Grilled Portobello Mushrooms
• Moroccan Shaved and Roasted Carrots
• Orange-Kissed Grilled Broccoli
• Roasted Garlic
• Roasted and Smoked Beets
• Smoked Chilies

One of my favorite was to save roasted peppers is as a puree frozen as cubes in ice trays. You can find recipes that use roasted peppers, fresh or frozen, in the recipe index. Check out the Beyond Tasty page my work off the blog.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.