These peppers are on sliced Italian bread, don't use anything else.
For the Grill: First use cooking oil and spray the grates on your grill.
Heat on medium heat.
Now all you have to do is place 3 or 4 whole peppers on the grill. Close the lid.
Keep checking them and turn them often with tongs. They will be scorched on the outside with good darkened marks.
Cook them until the peppers look soft ,wilted and charred.
Cool them. Cut them open, scoop out the seeds and place just the pepper slices in a jar.
Drizzle a good grade Extra Virgin Olive Oil over them, whole peeled and cleaned garlic cloves and that's it!
Store in the refrigerator.
I let them sit overnight in the refrigerator the first time to eat them to soak in the flavors. Then I take them out an hour before I will eat them to room temperature.
(Note these can be done inside your home on the stove. If you have to do these on top of a gas stove that's fine too, not electric then they go into the oven. Just use a long grilling fork for on top of the gas stove leaving the peppers whole and keep turning till dark brown on both sides) Other wise inside the oven electric or gas you will have to add whole peppers to a cookie sheet oiled sprayed using the whole peppers and keep turning on 400 degrees till soft. Follow same instructions with oil and garlic when cooked)
Serve on crusty Italian Bread. Love the Ciabatta and Rustic breads the best!