Roasted peppers have found their way into my fridge since the days of my very first apartment. My grandmother taught me how to cook them and as a fledgling foodie, it was an easy recipe to follow. Roast on high heat, put in paper bag, peel skin, seed, add chopped garlic, olive oil, and eat with really good bread. But, a few days ago, my dear friend Chris Hanc found some of those baby sweet peppers which had been lying around and came up with this idea. Kudos to him because it was a great bite! A riff on your standard roast peppers without all that peeling and seeding. Here is what you need. Peppers, of course, olive oil, garlic powder, salt and pepper to taste. Preheat your oven to 400F (200C)–(yes, you can use a toaster oven). Line a rimmed baking sheet with aluminum foil (easy cleanup). While oven is heating, toss the peppers in a bowl with olive oil, garlic powder, salt and pepper to taste. Place on the prepared pan and roast until the peppers are softened to your liking turning occasionally to caramelize. Total cooking time, about 20 minutes. Serve. We drank Rose’. Lambrusco would be nice. Leftovers? Store in a jar and use on sandwiches with mozzarella and basil or as a side dish with some shaved Parmiggiano Reggiano, basil and capers. You can still drink Rose’ or Lambrusco.