These are so delicious with the smoky flavor you get from the fire. They are best when you put them directly on the grill to be scorched by the fire but you can do it the easy way by cooking in the oven on broil. My Italian family does it directly on the gas flame on the stove which turns out best but a mess to clean up.
bell peppers, fresh garlic, extra virgin olive oil, sea salt, cracked pepper
Cook until blackened on all sides, turning as they blacken on each side.
When they are black all around place immediately in a paper or plastic bag to sweat for 15 minutes.
When they are cool the skins will peel right off.
Slice in strips if you like and drizzle with extra virgin olive oil, garlic, sea salt and cracked pepper