- 4 bell peppers
- 1/4 cup olive oil
- 2 wide strips lemon zest, plus 2 tablespoons fresh lemon juice
- 2 garlic cloves, smashed
- 3 sprigs fresh oregano
- 1/2 teaspoon coarse salt
- 1/8 teaspoon ground pepper
Preheat oven to 425 degrees. Place peppers on a rimmed baking sheet; rub with 1 tablespoon oil. Roast until peppers are soft and skins have split, 30 to 35 minutes. Transfer peppers to a medium bowl. Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
Peel peppers, slice in half lengthwise, and remove ribs and seeds. Cut into 1-inch-wide strips and return to bowl. Add lemon zest and juice, garlic, oregano, salt, pepper, and 3 tablespoons oil and toss.