Magic Peppers

Every Saturday (or almost every Saturday) I make a batch of magic peppers. I cut several red peppers into strips, coat them with olive oil and salt. Then I roast them for about 25 minutes in a 450 oven. We use them for everything from salads to sandwiches to egg scrambles. They are delicious...Lin calls them Happy Peppers. I learned about these from listening to The Splendid Table podcasts. I like to listen to this while I cook the peppers. The recipe is from Sally Schneider and her book The Improvisational Cook.