Pan-Roasted Shishito Peppers With Pickled Feta
- Pan-Roasted Shishito Peppers
- Shishito peppers
- 1 tablespoon olive oil
- pickled feta (see recipe below)
- course sea salt to taste
- Pickled Feta
- 4 ounces feta, cut into cubes
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 4-5 sprigs of thyme (used lemon thyme)
- Heat the oil in a medium skillet over medium-high heat. When hot, add the shishto peppers and cook turning occasionally, until the peppers have softened and charred in spots. Top with some crumbled, pickled feta, and course sea salt (I'm particularly fond of the course pink Hawaiian sea salt).
- Place all ingredients in a small bowl. Toss lightly. Store in the refrigerator in an airtight container.
pan, peppers, olive oil, course sea salt, feta, red wine vinegar, extra virgin olive oil, thyme
Taken from food52.com/recipes/14360-pan-roasted-shishito-peppers-with-pickled-feta (may not work)