Makes 1 quart of roasted peppers.
6 firm bell peppers, assorted colors
2-3 cloves garlic, peeled and left whole
A few sprigs of fresh thyme
A pinch of fresh black pepper
Extra-virgin olive oil
Whether you roast peppers on the grill, under the broiler, or on top of your gas stove, the process is the same.
Heat your cooking surface on high. Place the peppers on the grill, six inches under the broiler, or directly on the gas burners. Cook, turning frequently, until the skin is blackened on all sides.
Place the peppers into a large mixing bowl, and immediately cover the bowl with plastic wrap. The peppers should steam for 15 minutes under the plastic; by that time, they'll be cool enough to handle, and the skins will come off with a light rub of your thumb. Open the peppers carefully -- they'll still be hot inside -- and pull out the stem and seeds.
Slice the peeled flesh and place the slices in a one-quart glass jar. Toss in the garlic cloves, thyme sprigs and black pepper. Cover the peppers with olive oil. Refrigerate for at least 24 hours, or up to a few weeks.