While often these baby peppers get overlooked, something about them just makes me happy. This dish is a great way to make an exceptionally easy summer dinner that feels dressed up and festive, not to mention finger-licking good. I don’t know about you, but we keep the grill going all summer. Pair with a grilled skirt steak and an arugula salad for a perfect lunch or easy to make dinner in under 15 minutes. Toss these in a bit of olive oil, salt and pepper, blister on the grill, then toss again in olive oil, your favorite herbs, lemon and some feta. Perfection, and screams summer.
- 1 pound assorted baby bell peppers
- 2 Tablespoons olive oil
- Kosher salt
- Aleppo Pepper or red pepper flakes
- 1 handful of your favorite chopped herbs; we love mint and basil
- 1/2 lemon
Toss peppers in olive oil, then sprinkle with kosher salt and Aleppo pepper. Grill the peppers on high, turning until blistered and soft, about 8-10 minutes, or until done. Transfer to a bowl, toss in a glug of olive oil, a squeeze of lemon, and scatter with your favorite chopped herbs. Toss, then top with crumbled feta if desired.
To make this Whole30 or Paleo, just eliminate the feta!
Keywords: pepper salad, weeknight salad