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Preheat oven to high broil and place the rack on the very top shelf. If your oven does not have a broil setting, set the temperature to 450 degrees. For easier clean up, line a baking sheet with parchment paper, a silpat, or aluminum foil.
Rinse the peppers under cold water, removing any dirt around the stem. Place them on the prepared baking sheet.
Roast peppers in the oven for about 20 minutes, turning the peppers on all sides every 5 or so minutes.
When peppers are charred on all sides, remove the tray from the oven and place the entire baking sheet in a large brown grocery bag for 3 – 4 minutes. This will steam the peppers and make it easier to peel them. The peel will practically fall off.
Peel peppers and cut them in half. Remove the stem and any visible charred skin still on them.
Cut the peppers in half, remove and discard the stem, and all the seeds. Cut peppers in thin strips and place them in a serving bowl. Season the peppers with oil, salt, oregano, basil and garlic. Mix with a fork to coat evenly. Serve immediately as a side dish, in a sandwich, added to salads, or as you wish. They can be refrigerated for up to 3 – 4 days.