Preheat the oven to 400 F

Slice the stems off of the peppers and line them up on a sheet-pan or baking dish. I left the seeds in, but you can deseed them if preferred.

Drizzle the peppers with some olive oil and salt. Roast for about 10-15 minutes on the top rack, until the peppers are charred. Set them under the broiler for another 2-3 minutes. Roast time will depend on your oven and baking dish used. They should be blistered before broiling

Remove the peppers from the oven and add them directly to a container or ziplock bag and seal the bag. Let them sit for 10 minutes to soften

Slice the peppers into strips then toss with a drizzle of balsamic glaze and salt as needed. Top with chopped basil

Keep stored in an airtight container for up to 1 week.