Ingredients
This recipe was featured as one of our Fast and Easy Grilled Vegetable Sides.
INGREDIENTS
1/2 pound Padrón peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon
Preparation
Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching. Grill uncovered, turning occasionally, until the peppers start to char and blister, about 6 to 8 minutes total. Remove to a serving plate, season immediately with the sea salt, and serve.
