If you do not have an outdoor grill, place a washed and dried pepper directly on your burner and grill it over medium heat paying close attention. As the pepper begins to char, very carefully turn it with tongs or a silicon glove, to char the other side.
Repeat with the other pepper or do both at the same time depending on your comfort level.
Remove the peppers from the heat to a cutting board and when they are just cool enough to handle, carefully begin to scrape off the charred skin.
When cool, cut the peppers in half removing the middle section and the seeds.
Cut into slices about a half inch wide.
Peel garlic cloves and cut in half then add to the peppers.
Dress with the oil and season with salt.
Notes: You can serve these peppers as a side dish or an antipasto, but I like them best in a sandwich.