4 bell peppers (a mix is great, but I only had red)
fresh thyme & oregano
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Stem, core, and slice bell peppers; place on a baking sheet. Toss with herbs and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425° oven about 15 minutes, or until softened, then top with Parmesan and broil for just a minute, until cheese is melted and peppers are slightly charred.