Grilled Shishito Peppers

Happy What The Fork Wednesday!

It's stiiiiill not time for me to let go of the grill. Weather is getting cool, and watching the leaves fall soothes my soul. So, more grilled things to come a while longer!

How do y'all feel about peppers?? Me....I love ALL kinds. Sweet, spicy, raw, pickled...bell, poblano, banana, etc..I think they are a great healthy snack pickled, and I love them in all aspects of the food I eat. These are one kind of pepper I've been wanting to try: shishito peppers. On the heat spectrum, these guys fall in between, more mild, and every now and then you'll catch a spicier one.

These grilled shishito peppers are great as an appetizer, side dish, or snack, to go on salads, chopped up in salsa or for tacos, on top of scrambled eggs, along side some steak...yum!

I mixed up some tangy ingredients for a quick sauce. This was totally random and turned out pretty tasty. Get creative!

Let's get started!

1/2 lb - 1lb shishito peppers
1 TBSP grape seed oil or avocado oil or any high heat oil
4 tsp soy sauce
2 tsp sesame oil
Sea salt

Yogurt Dip Ingredients:
1/2 cup plain non fat Greek yogurt
1-2 tsp Sriracha
1-2 TBSP whole grain Dijon mustard

1. To prepare the peppers, rinse off well and get the grill going on high heat with a grill pan on the inside. I chose to grill these because I'm a gal who loves grill marks, but you can also roast or stove top pan grill to achieve a similar effect!
2. Make the "marinade". Whisk together with a fork, grape seed oil, soy sauce, and sesame oil.

3. Pour in the peppers and mix well.

4. On a hot grill, pour the peppers onto the heated grill pan. Spread out so they have their own charring space.

5. Every 2-3 minutes, toss around. Repeat this process until your desired "wilted-ness".

6. These were awesome with an immediate squeeze of lemon.
7. Mix together your yogurt ingredients and dip away or eat alone to really enjoy the flavor :)