Slow-Roasted Bell Peppers
['5 yellow, orange, or red bell peppers, halved, seeds and ribs removed', '6 Tbsp. extra-virgin olive oil, divided, plus more for serving', 'Juice of 1 lemon', '1 Tbsp. fig jam', '1 Tbsp. white balsamic vinegar or white wine vinegar', 'Kosher salt', '2 Tbsp. oregano leaves']
Heat broiler. Toss peppers with 2 Tbsp. oil on a rimmed baking sheet to coat and arrange cut side down. Broil, rotating baking sheet halfway through, until skin is blackened, 12–14 minutes. Reduce oven temperature to 200°F and continue to roast peppers until very soft but not mushy, about 1 hour. Let cool slightly, then scrape off and discard skins. Cut peppers lengthwise into 1/2"-wide strips.
Whisk lemon juice, jam, vinegar, and 4 Tbsp. oil in a medium bowl. If fig jam is very coarse, use a fork to mash into smaller pieces; season dressing with salt. Mix in peppers; taste and season well with salt. Toss to coat.
Just before serving, mix in oregano and drizzle generously with more oil.
Peppers (without oregano) can be made 2 days ahead. Cover; chill.
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