Roasted Red Peppers

Rub outsides of peppers with oil, then arrange peppers, cut sides down, in 1 layer in a large shallow baking pan.

Preheat broiler

Broil peppers 4 to 5 inches from heat until well charred (peppers will not char evenly, especially at ends), 20 to 25 minutes.

Transfer to a bowl and cover tightly with plastic wrap, then let stand about 20 minutes.

When peppers are cool enough to handle, peel off skin. Chop peppers and reserve 1/4 cup for saffron rouille

(if making) or for another use.

Roasted red peppers can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.