Plant now to make this dish come summer. "It's like sunshine on a plate," says Valerie Rice. Padrón peppers are wonder­fully tender when blitzed on a grill, and they're enjoyably unpredictable--most are mild, but every so often, you'll get a hot one.

Valerie Rice
This Story Originally Appeared On sunset.com

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Credit: Thomas J. Story

Recipe Summary

total:
20 mins
Yield:
Serves 4 as an appetizer, 2 as a main dish
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice tomatoes in half. Put in a bowl and toss with 1/4 tsp. salt. Set aside.

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  • Heat a grill or a grill pan to medium-high. Toss peppers with 2 tsp. oil and grill until slightly charred all over, 3 to 4 minutes.

  • Divide peppers among 4 salad plates or 2 dinner plates, stacking to give some height to each dish. Divide tomatoes and sprinkle around peppers, then top with crumbled feta. To finish, drizzle 2 tsp. olive oil over each plate, sprinkle with a pinch of salt, and top with a few basil flowers.

  • Note: Nutritional analysis is per appetizer serving.

Nutrition Facts

184 calories; calories from fat 75%; protein 4.6g; fat 16g; saturated fat 4.5g; carbohydrates 8.6g; fiber 2.6g; sodium 521mg; cholesterol 17mg.
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