I am not kidding that these are so easy.
Lop off the tops of your peppers, then slice them in half, length-wise. Slice off the membranes and pull out any seeds. Cut into thick strips, toss with a balsamic vinaigrette and a little fresh pepper.
Lay them skin side down on a medium-low grill until the skins begin to char. Flip them over and grill another 3 to 5 minutes.
That’s it. All done. Enjoy!