Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Put the peppers in a plastic or paper bag, and cool for 15 minutes.
Peel the peppers, remove the seeds and the stems. Cut the peppers into 1/2-inch strips, drizzle with olive oil, and serve.
Yield: 6 servings