Roasted Peppers with Basil

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This is such a nice, simple recipe. I have been roasting my peppers by this method for many years. I halve them, seed them, squish them down flat on a baking sheet so that they char evenly, and then I brush them with olive oil and broil close to the broiling element on high until the skins stop making popping sounds and char well. In the bowl covered with plastic, and the proceed as per this recipe. Has very nice flavor and can be served as a side dish with meats, poultry, fish, or just as a deliciously flavored pepper side. You might also try roasing poblanos or other chilies for various flavors, colors, and textures.