Slow-Roasted Bell Peppers
- 5 yellow, orange, or red bell peppers, halved, seeds and ribs removed
- 6 Tbsp. extra-virgin olive oil, divided, plus more for serving
- Juice of 1 lemon
- 1 Tbsp. fig jam
- 1 Tbsp. white balsamic vinegar or white wine vinegar
- Kosher salt
- 2 Tbsp. oregano leaves
- Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12-14 minutes. Reduce oven temperature to 200u0b0F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
- Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
- Just before serving, mix in oregano and drizzle generously with more oil.
- Peppers (without oregano) can be made 2 days ahead. Cover; chill.
orange, extravirgin olive oil, lemon, white balsamic vinegar, kosher salt, oregano
Taken from www.epicurious.com/recipes/food/views/slow-roasted-bell-peppers (may not work)