It was Mr Nigel Slater who commented on peppers and the magic alchemy that occurs when they are cooked. Even though they are full of flavour when raw, this seems to intensify when heat is applied. The sugars caramelize, I assume, creating a sweetness not dissimilar to eating fruit. I love the crunch and freshness of them raw, perhaps in a salad or quickly stir fried, but roasting or grilling them allows the skin to be slipped off and then you have a different vegetable entirely.
