Summer peppers are here in every color and heat! I’ve been enjoying a similar version of this dish at Bistro 33 in Davis. I couldn’t find the shishito peppers they used—these are Italian frying peppers. Other mild peppers you might try are Anaheim, banana, gypsy, cherry or cubanelle—they all are significantly lower on the Scoville scale than a jalapeño. An easy go-to appetizer all summer long. . . .
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Servings: 10 (one pepper)
Time: Less than 30 minutes active and total
1 pound mini/bite-sized sweet peppers
1 tablespoon good-quality extra virgin olive oil
1 teaspoon kosher or sea salt
1. Preheat broiler, grill or grill pan (the latter two to high).
2. In a large bowl, toss peppers, extra virgin olive oil and salt. If using the broiler, place in a single layer on a cookie sheet or pizza stone. If using the grill, you may need a metal basket depending on the size of the peppers.
3. Cook 2-3 minutes per side until blackened and blistered. Flip and blacken the other side, about 2 minutes more. Remove from heat to a wire rack and cool. Serve warm or at room temperature.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.