Preheat oven to 430°F or 220°C. Wash and dry 4 bell peppers and arrange them whole on a baking tray. There's no need for oil at this stage.Roast for 30 to 40 minutes. Turn on the side - 45 degrees turn - halfway through cooking.They should collapse, get soft, and be charred outside.For air fryer: Put the peppers whole in the air fryer basket. Air fry at 400°F or 200°C for 15 to 20 minutes, turning them once.
Transfer the roasted peppers to an airtight container and let them steam with their heat for 15 minutes—a bowl with a plate on top works too.
Peel the peppers, remove their seeds and the stem, and pay attention to the hot liquid that might hide in them. Avoid rinsing them in water not to lose flavor.
Break them into smaller strips then season with 2 tablespoons extra virgin olive oil, 1 tablespoon vinegar, 2 cloves garlic, ½ teaspoon salt, 2 twists black pepper, and 10 leaves basil.
Let marinate for 15 minutes before enjoying them as an appetizer, sidedish, or to make other recipes.
Nico's recommendation: serve on a bed of hummus drizzled with yogurt tahini sauce, extra virgin olive oil, and a pinch of paprika and dive in with warm pita bread.