Midsummer Roasted Peppers

Ingredients: 2 red bell peppers
2 yellow peppers
Light olive oil

Set oven to "broil" and turn it on. Rinse and dry peppers. Cut into quarters, removing seeds and stems. Line baking pan w/ aluminum foil. Brush foil w/ olive oil. Arrange pepper quarters, alternating colors, skin-side up on the foil. Brush pepper skin w/ olive oil. Place in oven and cook until skins are black and wrinkled (usually about 5 to 10 minutes).
Remove from oven. Use tongs to fold foil over peppers and seal. Allow to sit 20 minutes, then open foil. When peppers are cool enough to handle safely, use fingers to peel away the blackened skins, keaving behind tender, roasted peppers. Arrange peppers in "sunburst" pattern and serve.