Sometimes it is the simplest ingredients that pack the biggest punch. I was roaming through the farmer’s market looking for something new, something exotic. Tucked in next to the heirloom tomatoes and overabundant zucchinis, I found these: shishito peppers. I had never seen them before and I always assume that any pepper other than a bell pepper is hot. Not so. These little goodies are the perfect little treat. A great appetizer and a definite crowd pleaser. They roast up sweet but the blistered skins give that excellent charred taste that I crave. Make a big plate of these for your next party and your guests will be very impressed!
Salt and pepper
Preheat the oven to 400. Line a baking sheet with parchment paper.
Lay the peppers onto the parchment and lightly brush the peppers with oil, turning them to coat both sides.
Season them with salt and pepper and place the tray in the oven. Roast for 15 to 20 minutes. They are done when the skins are blistered and have nice char on them.
Serve immediately. Enjoy!