Slow-Roasted Bell Peppers

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

5 yellow, orange, or red bell peppers, halved, seeds and ribs removed
6 Tbsp. extra-virgin olive oil, divided
1 lemon, freshly juiced
1 Tbsp. fig jam
1 Tbsp. white balsamic vinegar or white wine vinegar
sea salt
2 Tbsp. oregano leaves

Garnish:
extra-virgin olive oil

Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12-14 minutes.

Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into ½" wide strips.

Whisk lemon juice, jam, vinegar and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.

Just before serving, mix in oregano and drizzle generously with more oil.

Makes 4 servings.

Make-Ahead: Peppers (without oregano) can be made 2 days ahead. Cover; chill.