Green bell peppers
Olive oil
Garlic cloves, peeled and sliced
Oregano to taste
Salt to taste
Pepper to taste

Wash and dry peppers. Place on broiling pan. Put pan 4-6 inches beneath broiler. Watch peppers closely. When part nearest heat source blackens, turn peppers. Continue watching and turning, until as much skin as possible has been blackened.

Remove peppers from broiler and wrap in wet paper towels to cool. When cool enough to handle, peel off charred skin. Remove stem and seeds and slice into strips. Place peppers and garlic in bowl and sprinkle with olive oil. Season with salt and pepper and a dash of oregano.