California Vegan by Sharon Palmer

Author:Sharon Palmer
Language: eng
Format: epub
Publisher: Globe Pequot
Published: 2021-01-02T00:00:00+00:00

SERVES 4

1 pound fresh shishito peppers, whole

For the marinade:

1 lemon, juiced

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

½ teaspoon smoked paprika

½ cup fresh cilantro or parsley, coarsely chopped

Pinch sea salt (optional)

Place clean, whole shishito peppers in a large bowl (do not trim stems).

Mix together lemon juice, olive oil, garlic, smoked paprika, cilantro or parsley, and salt (if desired) in a small bowl.

Pour marinade over shishitos, stir well, cover, and refrigerate for 1–2 hours.

Heat grill and place shishito peppers on a grilling basket or grilling platter (the small peppers fall through the grill grates easily).

Grill for about 8 minutes, until browned on surface. Serve immediately.

Note: May also roast shishito peppers in a baking sheet on the top shelf of a hot oven (400°F) for about 10–15 minutes, until browned.

Nutrition information per serving: 70 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol, 3 mg sodium, 9 g carbohydrates, 0 g fiber, 0 g sugar, 1 g protein

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.