KOSHER SALT & GROUND BLACK PEPPER
OPTIONAL: FRESH BASIL, THYME, & OREGANO FOR SERVING, AS DESIRED.
Preheat the grill for medium-high direct heat grilling, about 400-500 degrees F. While the grill preheats, prep the peppers by slicing from the stem down the sides of the pepper, cutting away from the core. you should end up with 3-4 flat pieces of bell pepper. Discard the core. Place the peppers on a baking sheet, drizzle olive oil over top, toss to coat & then season with 1/2 teaspoon kosher salt & ground black pepper, as desired.
Place the bell peppers on the grill. Grill 5-6 minutes, flipping the peppers halfway through, until tender & charred as desired.
Serve with a sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light & bright herbaceous sauce, like pesto or chimichurri. Or add your grilled peppers to other meals for variety. Enjoy!