On 6/10/2014 10:29 AM, Steve Freides wrote:
> 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.

I love them, too, and I usually don't bother to remove the skins. If
they bother you, roast them evenly on the grill, then put them
immediately into a paper bag, close it, and let them steam in there
for about five-ten minutes, after which you can pull the skins off
pretty easily.