Preheat grill to a medium-high heat.

Brush the peppers with olive oil. This is optional. I prefer brushing them with olive oil but you can roast them without it.

Place the peppers on the grill. Allow each side to roast until the skin blackens. Each side will take about 4 to 5 minutes, at most.

Remove from the grill.

Allow them to cool for about 5 to 10 minutes. Slip them in a ziploc bag, or place them in a glass bowl and seal the top with plastic wrap. Allow them to sit there for about 15 to 20 minutes.

Remove carefully and peel the outside, blackened layer off the peppers. Remove the inside of the peppers and seeds.

Slice them up and use them for whatever you like.

You can also place the peppers in mason jars and cover them with oil, pop a lid on and they will keep in the fridge for a couple of weeks. Instant jarred roasted peppers. I do this often.

You can freeze them as well. I use my vacuum sealer and freeze batches so I can pull them out when needed. I love having peppers on hand at all times.

Serve them any which way that puts a smile on your face!