Every summer, a large section of my kitchen garden is devoted to a bevy of colorful and delicious peppers, which I love to harvest in big baskets and roast to sweet and savory perfection. The brilliant hues and full-bodied flavors of these New World natives have assumed a central role in many of the world's cuisines, and can transform an everyday meal into a flavorful feast.

Growing peppers for roasting is a relatively recent practice for Americans. Not so long ago, many of us knew only traditional bell peppers harvested at their green (unripe) stage. But within the last decade, many more varieties of sweet and spicy peppers in a multitude of shapes and colors have become available, adding robust flavors and succulent textures to an unending array of easy-to-prepare dishes. At the same time, our cooking styles have concentrated on using a wider range of fresh ingredients and bringing vegetables to the center of the plate.