This simple, healthy, and delectable dish will add a burst of color and flavor to any meal as an appetizer or side dish option. Since they only take about 10 minutes to prepare, this recipe allows me to cook while visiting with my guests. I usually blister the peppers when everyone arrives and is gathered in the kitchen. I serve them on a cutting board and drizzle with the balsamic glaze for a dramatic finish.
Blistered Peppers
with Balsamic Glaze
EQUIPMENT NEEDED
- Large cast iron skillet
- Tongs
- A platter or board for serving
INGREDIENTS
- 1-pound mini sweet peppers
- 1 tablespoon avocado oil or any oil with a high smoke point
- Flaky or coarse salt to taste
- 1 tablespoon balsamic glaze, chilled
TIP: If you want to add heat, sprinkle with red pepper flakes or use Shishito or Padrone Peppers instead.
PREPARATION
Heat the oil over a medium-high flame in the skillet until it is hot. Add the peppers and stir to coat them with the oil evenly.
Cook for 3-4 minutes on each side until they are mostly browned and blistered. Turn the heat off and sprinkle liberally with coarse salt, tossing lightly. Remove them from the pan and arrange them on a board or platter. Drizzle the balsamic glaze evenly over the peppers and serve warm. Enjoy!
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