Name: Slow-Roasted Bell Peppers
Yield: 4 servings
Ingredients: 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

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Photo by Chelsie Craig, Styling by Molly Baz

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

Recipe notes