Much as I love my grill for the low-and-slow magic it works with a monster hunk of pork butt or a thick and beefy steak, I find it often shines brightest on more tender fare, such as peppers, corn and
Much as I love my grill for the low-and-slow magic it works with a monster hunk of pork butt or a thick and beefy steak, I find it often shines brightest on more tender fare, such as peppers, corn and mushrooms.
Soft produce such as these blister and brown so nicely under the intense heat of the grill. They absorb the flavors of the smoke and char, and transform from something raw and watery to a savory and robust treat. So to kick off grilling season, I created a simple and fast grilled vegetable dish that would play up the smoke and char.
The result — grilled shishito peppers and red onion rings. The raw veggies start with a simple toss in sesame oil, then land on the grill until tender and lightly browned. From there they go to a platter and get a hefty sprinkle of coarse salt and a drizzle of a pleasantly acidic peanut sauce. The whole delicious process takes just about 15 minutes.
These peppers and onions are ideal as a finger food to nibble on while the rest of the meal hits the grill. Pair them with a refreshing margarita.
