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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