Roasted Bell Peppers
- 4 bell peppers
- 3 tablespoons olive oil, plus more for drizzling
- 2 tablespoons red-wine vinegar
- Salt and pepper
- 1 sprig oregano
Roast bell peppers until charred. Place in a bowl and cover with plastic, 10 minutes. Discard skin, seeds, and stems; thinly slice peppers. Toss with oil and vinegar; season with salt and pepper. Transfer mixture to a clean glass jar, add oregano, and top with additional oil to cover; secure lid.