- 4 bell peppers (any color), halved and seeded
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- ¼ tsp dried oregano
- Salt and pepper
- Torn basil leaves
Preheat oven to 450 degrees F. Remove any dark spots or bruises from peppers. Place peppers cut side up on a rimmed baking sheet. Drizzle with olive oil. Divide garlic among peppers. Sprinkle with oregano and season with salt and pepper. Roast until flesh is tender and skin is blistered in spots, about 35 minutes. Transfer peppers to a platter and top with torn basil leaves.