Heat 1 Tablespoon oil in a large skillet over high heat until just smoking.
Add sliced garlic and sauté quickly before it browns.
Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes.
Transfer peppers and garlic to a bowl, sprinkle with salt, and toss to coat.
Repeat with remaining peppers, remaining 1 Tablespoon oil, and more salt.
Before serving, add a squeeze of lemon (if using) and toss to coat.
Notes
Gr8 Tip:
Instead of squeezing a wedge of lemon at the end, add a few lemon slices to the hot skillet. All charred up, lemons are even juicier...kind of caramelized! YUM!