-Preheat your oven to 400 degrees.
-Place 1 pound of sweet peppers on a rimmed baking sheet; rub with 1 TBS olive oil.
-Roast until peppers are soft and skins have split, 35 to 40 minutes.
-Transfer peppers to a medium bowl.
-Cover bowl tightly with plastic wrap and let peppers steam 20 minutes.
-Peel peppers, slice in half lengthwise and remove seeds.
-Cut into 1-inch-wide strips and return to bowl.
-Add the following:
2 wide strips lemon zest
2 TBS fresh lemon juice
2 garlic cloves, smashed
3 sprigs fresh oregano
3 TBS olive oil
¼ tsp sea salt
-Toss well and then let marinate for 3-4 hours before serving.