Step 1

Wash your peppers. Cut them into pieces, removing stem, core, ribs, and seeds. Larger pieces make it quicker to peel off the skin after roasting.

Step 2

Preheat your toaster oven to 425 degrees on the Bake setting. Place peppers on the toaster oven's baking sheet and drizzle with olive oil. Aluminum foil makes clean up easier.

Step 3

Roast peppers until the skins are wrinkled and bubbled with black spots, about 12 to 20 minutes depending on the size of the peppers and your toaster oven.

Step 4

Remove the hot roasted peppers from the pan and transfer to a shallow covered container. Place lid on container and leave for at least 10 minutes to steam. When they are cool enough to handle pull the skins off.

Step 5

Roasted peppers can be frozen in reusable plastic bags or freezable containers for up to 3 months.

Step 6

Combine with the the olive oil, garlic, parsley, salt and pepper. Allow to sit for a few hours for the flavors to mingle together. Can be served at room temperature. Can also be refrigerated for up to a week.