To make roasted red peppers, arrange 4 large red Holland bell peppers on a sheet pan, and cook in an oven preheated to 500 degrees Fahrenheit. Turn the peppers twice while roasting, and remove them from the oven when they appear charred and wrinkled, typically within 30 to 40 minutes. Wrap with aluminum foil, leave to cool, and remove the stems, peels and seeds. Spread oil over the roasted peppers, and use plastic wrap as a cover.
After roasting the peppers, let them cool for up to 30 minutes, and slice them in quarters without the stems. Put the peppers in a bowl after removing the peels and seeds. Pour 2 tablespoons olive oil over the peppers, and refrigerate for a maximum of two weeks with the peppers covered with plastic wrap.
To make roasted peppers with garlic and herbs, slice 4 red, yellow or orange bell peppers into halves, remove the seeds, and put on a rimmed baking sheet. Add 2 tablespoons extra-virgin olive oil, and spread 2 thinly sliced garlic cloves over the peppers.
Sprinkle 1/4 teaspoon dried oregano, coarse salt and ground pepper to taste. Cook in an oven preheated to 450 degrees Fahrenheit until the peppers become tender and seared, usually within 35 minutes. Serve on a platter with torn basil leaves on top.