Slow Roasted Bell Peppers
Adapted from Bon Appetit
5 yellow, orange, or red bell peppers, halved, seeds and ribs removed
6 Tbsp Bonacci EVOO divided, plus more for serving
Juice of 1 lemon
1 Tbsp fig jam
1 Tbsp white balsamic vinegar or white wine vinegar
2 Tbsp oregano leaves
Turn on oven broiler. Cut peppers into strips. Coat liberally with Bonacci EVOO on a rimmed baking sheet to coat and arrange skin side up. Broil on high, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 200° and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins.
Whisk lemon juice, jam, vinegar, and 4 Tbsp. Bonacci EVOO 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.