Message from Maggie:  I married an Italian who loves roasted red peppers on his sandwiches.  It does give it a fresh flavor.  Here is a quick an easy way to bring these peppers to a sandwich near you.

Ingredients:

• Roasted red peppers
• Extra virgin olive oil

Instructions:

1. Preheat oven to 500 degrees.
2. Place the whole peppers on an aluminum foil covered sheet pan and place in the oven for 20  minutes, until the skins are completely wrinkled and the peppers are charred.
3. Open the oven and carefully give the peppers a half turn and then continue baking for 20 minutes.
4. Remove the pan from the oven and immediately cover it tightly with aluminum foil.
5. Set aside for 30 minutes, or until the peppers are cool enough to handle.
6. Remove the stem from each pepper and cut them in quarters.
7. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected.
8. Discard the stems, peels, and seeds.
9. Pour the oil over the peppers.
10. Cover with plastic wrap and refrigerate for up to 2 weeks.

Allergies:

• This recipe is vegetarian.
• This recipe is dairy free.
• This recipe is gluten free.

Instructions:

1. Preheat oven to 500 degrees.
2. Place the whole peppers on an aluminum foil covered sheet pan and place in the oven for 20 minutes, until the skins are completely wrinkled and the peppers are charred.
3. Open the oven and carefully give the peppers a half turn and then continue baking for 20 minutes.
4. Remove the pan from the oven and immediately cover it tightly with aluminum foil.
5. Set aside for 30 minutes, or until the peppers are cool enough to handle.
6. Remove the stem from each pepper and cut them in quarters.
7. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected.
8. Discard the stems, peels, and seeds.
9. Pour the oil over the peppers.
10. Cover with plastic wrap and refrigerate for up to 2 weeks.