Squash and Corn Tacos

Do you know how to roast peppers? I roast poblanos (and other large peppers) by just putting them on the gas burners on my cooktop. You want to brown the skins, so just leave them in the flames and turn them to get all sides blistered. Then drop the peppers into a paper bag, fold down the top and let the peppers steam. When they’re cool enough to handle, remove from the bag and remove the stem, seeds and skin. Easy! I do this periodically and store the roasted peppers in bags in the freezer to pull out as needed.