The night before I left NJ for Rome, Mama Parla made roasted red peppers. She cooked them in the oven until the skin was charred, then placed them into a paper bag (still hot) where they finished steaming. After they had cooled, she peeled them, sliced them into slivers and dressed them with olive oil, balsamic vinegar, and fresh garlic. We polished them off in under ten minutes, along with a loaf of Sicilian style semolina bread.