Throw peppers into a baking pan, drizzle with oil, sprinkle with sea salt, bung into the oven set at 350 and faggetabout it.  For 30 to 45 minutes, anyway.  They will manage without you. More cautious souls can set a timer.  This works, too.

Many times, roasted peppers respond favorably to being sweated, peeled and seeded, gilded with aged balsamic and garnished with a handful of chopped herbs.  This is not one of those times.  This time, there is the moment, the peppers and you, pure and simple and just as you are.  Enjoy.