Marissa's MediterraneanBlistered shishito peppers meet tangy crumbled feta and a zesty lemon-garlic oil for the ultimate quick-fix appetizer.
Wash the shishito peppers and pat them completely dry with a kitchen towel. Moisture is the enemy of a good blister!
Mince the garlic and zest the lemon into a small bowl; set aside for finishing.
Heat a large cast iron skillet over medium-high heat until it's very hot. Add the olive oil and swirl to coat.
Add the peppers to the skillet in a single layer. Let them sit undisturbed for 2-3 minutes until the bottoms are charred and blistered.
Use a splash guard if the oil pops!
Toss the peppers and cook for another 2-3 minutes until they are softened and blistered all over.
Remove the skillet from heat. Stir in the minced garlic and lemon zest, letting the residual heat cook the garlic for just 30 seconds.
Transfer to a serving plate, squeeze the lemon juice over the top, and shower with crumbled feta and sea salt. Serve immediately.
The secret to that perfect blistered skin is a screaming hot skillet and a tiny bit of patience—don't toss them too early! For a vegan version, just skip the feta and add a sprinkle of nutritional yeast or extra flaky sea salt. Inspired by the vibrant tapas bars of the Mediterranean coast.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef