8 lg. sweet red peppers or 4 red and 4 green
4 tbsp. olive oil
4 1/2 tsp. cider vinegar
3/4 tsp. Kosher or coarse salt, approximately
1/2 tsp. crumbled leaf oregano, approximately
1/2 tsp. freshly ground black pepper

Preheat oven to 400 degrees. Wash the peppers well, then lay them on their sides in a large shallow baking pan; bake uncovered 20 minutes, turn the peppers, and bake 15-20 minutes longer until the skins look blistered. Remove and cool until easy to handle. Quarter each pepper lengthwise, remove all seeds, then peel off the skins; pat peppers dry on paper towel. Arrange a single layer of peppers in a shallow dish, drizzle with half of the oil and vinegar, then sprinkle with half the salt, oregano, and pepper. Layer the remaining peppers on top; drizzle with the rest of the oil and vinegar and sprinkle with salt, oregano, and pepper.