Pepperazzi Paparazzi

Roasted Shishito Peppers with Crumbled Feta, Fresh Herbs, and Olive Oil

25 minutes

Serves 4

SideMediterraneanGluten-freeNut-freeShellfish-freeSoy-free

Herb's take

A Mediterranean-inspired side where mild, smoky shishito peppers meet tangy feta and fresh herbs for a snack that's basically mezze with a PhD in flavor physics. Roasting at high heat brings out the peppers’ best, and you'll learn my favorite move: finishing with cold cheese on hot veggies.

Equipment needed

Rimmed baking sheet

Ingredients

Yield

1 lb shishito peppers, rinsed and dried
2 tbsp + 1 tbsp olive oil, plus extra for drizzling
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/2 cup feta cheese, crumbled
2 tbsp fresh flat-leaf parsley, chopped
1 tbsp fresh dill, chopped
1 lemon, zested and juiced

Instructions

01
Preheat your oven to 450°F. Place a rimmed baking sheet inside to heat up.
02
Toss the shishito peppers with 2 tablespoons olive oil, kosher salt, and black pepper in a large bowl.
03
Spread peppers in a single layer on the hot baking sheet. Roast for 10 to 14 minutes, shaking once halfway, until blistered and tender.
Herb says
Preheating the pan gives instant sizzle, so you get more blister and less steam. Science: always on your side.
04
Transfer peppers immediately to a serving platter while still hot.
05
Sprinkle crumbled feta, chopped parsley, and chopped dill evenly over the peppers.
Herb says
Adding cheese and herbs while the peppers are piping hot lets them warm and perfume the dish, but not melt, think temperature contrast, not fondue.
06
Drizzle with the remaining 1 tablespoon olive oil, then zest the lemon over the top and squeeze on half the juice. Taste a pepper and add a dash more lemon juice if needed.
07
Serve immediately as a side or part of a mezze spread.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

HERB

Pepperazzi Paparazzi

Ingredients

Instructions