Over medium-high heat, add the oil, peppers, onions, oregano, and salt to a large skillet and stir to combine, until the vegetables are even coated with oil and oregano.
Cook until charred and slightly softened but still tender-crisp, about 7 minutes.
Remove from heat and serve.
1 1/2 Tablespoons olive oil
2 large green pepper, stemmed, cored, and sliced
2 medium red onions, sliced
1/2 Tablespoons fresh oregano, finely chopped (1/2 teaspoons dried oregano works and/or Celantro too.)
1/2 teaspoon salt