Heat a charcoal or gas grill to medium-high. If the peppers are large, they can be cored and sliced in half. Small peppers can be left whole.
Brush each bell pepper with olive oil. Lightly sprinkle with salt.
Place the peppers on the grill, on their side. The sliced peppers should be placed skin side down.
Close the grill lid and cook until tender, flipping the peppers until they char on all sides. This will take about 10 to 15 minutes.
If you are serving the peppers with the skin, let them cool a few minutes and serve as desired.
If you would like the skins removed (recommended): Place the peppers in a paper bag or in foil and onto a cutting board and let cool for about 10 minutes. This way, it will be easier to remove the skin.
Remove the charred skin, core and seeds. The skin should be easy to peel off or you can use a paring knife.
Slice the peppers and put them in a medium bowl. Drizzle a bit of olive oil on top. Sprinkle with the minced garlic, fresh parsley and salt, to taste.
Serve as a side dish or as desired. You can store them in a glass container in the refrigerator for 4 to 5 days.
Notes
The nutrition information only includes the bell peppers, as the other ingredients are optional and the amounts are not specified.