To roast red peppers on the grill, simply place a clean fresh red pepper directly on the grill top.
Turn your pepper frequently, as needed until the skin has turned completely black and starts to blister.
When the entire pepper skin has turned black, remove the pepper (or peppers) from the grill and place it into a bowl.
Cover the bowl with a lid or a dish to make it airtight. You can also use a paper or plastic bag for this step. The main thing is for the peppers to build up steam in an airtight container.
Let the roasted peppers rest in the bowl for 10 to 15 minutes.
Uncover, remove from the bowl (or bag) and the red pepper skin will slide off easily.
Cut the pepper in half to core and remove seeds. Can be stored in olive oil in an air tight container and refrigerated when needed.