To easily make a batch of Italian roasted peppers in under 30 minutes, roast halved peppers under a broiler on a baking sheet until the skins char. Use a paper towel to remove the skin, then cut the peppers into strips, and mix with olive oil, white-wine vinegar, garlic and basil. Season with salt and pepper, and serve.
To make roasted peppers with garlic and basil for four, cut 4 red, yellow or orange bell peppers in half through their stems, removing the stems, ribs and seeds. Place the peppers cut side down on a baking sheet, 6 inches from the heat, and roast for about 10 minutes or until the skins blacken, rotating the baking sheet occasionally. Steam the skins loose in a bowl covered with plastic wrap, and then allow them to cool.
Use a paper towel to remove the charred skin, cut the peppers into strips, and place them in a bowl. Add 1/4 cup extra-virgin olive oil, 1 tablespoon white wine vinegar, 2 garlic cloves halved lengthwise and a few sprigs of basil. Season with salt and pepper, toss to combine, and serve on sandwiches, in pasta dishes or as part of an antipasto platter. Store leftovers in an airtight container in the refrigerator for up to one week.