1 green bell pepper
1 Tb olive oil
Following the shape of the peppers, cut them lengthwise into wide, flat panels and discard ribs and seeds. Place peppers, skin side down, on a hot grill and cook until the skin is charred and peppers are tender but not mushy, about 10 minutes.
Remove from grill; when cool enough to handle, peel off skin and cut peppers into 2-inch-wide pieces. Transfer to a bowl, toss with oil, and season with salt. Serves 2.