Ingredients:

  • 3 large bell peppers (680g)
  • 2 tbsp olive oil
  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 3 cloves garlic, thinly sliced (15g)
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano

Instructions:

  1. Preheat your oven to 450°F (230°C) or set your broiler to high.
  2. Wash and pat the peppers dry. Rub them with 2 tbsp of olive oil.
  3. Place peppers on a rimmed baking sheet. Roast for 20–30 minutes, turning every 10 minutes with tongs, until skins are blistered, charred, and peppers have slightly collapsed.
  4. Immediately transfer the hot peppers to a glass bowl and cover tightly with plastic wrap to steam for 10–15 minutes.
  5. Gently slide the skins off with your fingers. Slice the peppers in half, remove the seeds and stems, and cut into 1-inch wide strips.
  6. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, sliced garlic, salt, pepper, and oregano.
  7. Place the roasted pepper strips into a glass container, pour the marinade over the peppers, and toss gently to coat.
  8. Let sit for at least 30 minutes at room temperature before serving.