We just got our grill last week - are loving it, everything we make on
it seems to taste fantastic.

I noticed, looking at online recipes for roasted red peppers, that most
say to remove the charred skin - we leave it on. Is this bad somehow?
I think that stuff tastes great.

I was looking because we're currently roasting them dry or with a little
brushing of oil, then putting oil on them when they come off the grill.
A local deli makes roasted red peppers that we've been buying
regularly - Italian style, in olive oil and seasonings, and we're
planning to try doing that ourselves soon, so I'm trying to decide if we
should remove the skins or not.

Thanks.

-S-