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Rinse peppers and dry thoroughly with paper towels. In a mixing bowl, toss the peppers together with the oil.
Heat a large 12” cast-iron skillet over medium-high heat. Let it heat for about 2 minutes or until the pan is hot and just starting to smoke. Carefully add peppers in a single layer and let them sear until blistered and browned on the first side, about 2-3 minutes.
Turn the peppers over with tongs and let them sear on the second side until blistered, about 2 minutes.
Transfer to a serving bowl and sprinkle to taste with salt and grate lemon zest over the top. Serve with aioli dipping sauce if desired.*