Thinly slice the peppers. Toss them in bowl with 1/2 tablespoon olive oil and the oregano, kosher salt and several grinds of black pepper.
In a large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook the peppers until tender and lightly charred, about 10 to 12 minutes for crisp tender or about 15 minutes for tender, stirring occasionally. Add additional salt to taste (we usually add a few more pinches).
