Roasted Garlicky Sweet Peppers and Chiles
['3 pounds sweet red peppers (such as bell or Aztec), quartered lengthwise, seeds removed', '1/2 pound red chiles (such as cayenne, Fresno, or jalapeño), halved lengthwise, seeds removed if desired', '8 garlic cloves, peeled', '1/2 cup olive oil', 'Pinch of sugar', 'Kosher salt, freshly ground pepper', '2 tablespoons red wine vinegar']
Preheat oven to 300°F. Toss sweet peppers, chiles, garlic, oil, and sugar in a large baking dish; season with salt and black pepper.
Roast peppers and chiles, tossing every 30 minutes or so, until they are completely softened and starting to caramelize in spots, 2–2 1/2 hours. Let cool, then add vinegar and toss to combine.
Peppers and chiles can be roasted 1 week ahead. Cover and chill. Bring to room temperature before serving.
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