Roasted Peppers with Garlic and Herbs

This side pairs well with London broil, lamb burgers, or grilled chicken.

4 bell peppers (red, yellow, or orange), halved and seeded
2 Tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
¼ tsp. dried oregano
sea salt
black pepper, freshly cracked
fresh basil leaves, torn

Preheat oven to 450°F.

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, 35 minutes.

Transfer peppers to a platter and top with a small handful torn basil leaves.

Makes 4 servings.