My friend Kendra made this for us the other day and we loved it!
1 large red pepper
herbes de Provence
Rinse and dry the zucchini and red pepper.
Cut the ends off the zucchini. Cut into three sections. Slice each section lengthwise into fourths.
Cut out the core of the red pepper and remove seeds. Cut into large pieces.
Heat 1 tsp olive oil over high heat in a cast iron skillet. Once hot, place v cut veggies in the skillet to form one layer. Cook carefully, being sure not to burn them. Flip over every few minutes to ensure even cooking. Once they begin to soften and blacken, remove from skillet and season with salt and herbes de Provence. Serve hot.