These jammy peppers are best after they’ve had at least an hour to soak up the marinade and taste even better the next day, which means they’re an ideal condiment to make ahead for a week of meals. I enjoy them on a snack plate with cheeses, olives, and crackers; on an open-face sandwich with cheese; or with sliced deli meats. For meals on the go, I also throw them in pasta salads and in a vegetarian salade niçoise with feta, boiled eggs, and green beans. —Sahara Bohoskey
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red, orange, and/or yellow bell peppers (about 2 lb.)
large sprigs basil, plus leaves for serving
garlic cloves, finely grated
cup extra-virgin olive oil
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Heat broiler. Broil peppers on a foil-lined rimmed baking sheet, turning with tongs every 5–7 minutes, until all sides are charred, about 20 minutes. Let sit until cool enough to handle.
Peel peppers and discard skins. Tear flesh into ½”-wide strips. Transfer to a medium bowl and add basil sprigs, garlic, oil, salt, and any juices on baking sheet; toss to combine. Cover and let sit room temperature at least 1 hour.
Top with basil leaves just before serving.
Do ahead: Peppers can be marinated 3 days ahead. Chill if making more than 1 hour ahead. Bring to room temperature before serving.