Grilled Mini Peppers
Ingredients
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 lemon juiced
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic grated
- 1 pinch each kosher salt black pepper, and red pepper flakes
- 1 pound baby bell peppers
- 2 tablespoons roasted pistachios coarsly chopped
Instructions
- To make the vinaigrette. Combine 1/4 cup olive oil, the honey, lemon juice, vinegar, basil, chives, thyme, garlic, and a pinch each of salt, pepper, and chili flakes in a bowl whisk until smooth. Taste and adjust the salt and pepper.
- Preheat the grill or grill pan to high.
- Grill whole peppers until there are nice grill marks on each side. Remove peppers and place in a large bowl. Drizzle the vinaigrette over the peppers and place a plate on top of the bowl to steam the peppers while they cool.
- Once cooled, placed the peppers (and their juices) on a plate or shallow bowl. Garnish with chopped pistachios. Serve with burrata and toasted baguette if desired.
Notes
Adapted from: Charred Baby Bell Peppers with Burrata