Charred Tomatoes and Peppers
Cast-iron cookware is excellent at retaining heat, making it ideal for searing steaks, cooking pizza, and yes, charring veggies. Spending just five minutes in a hot cast-iron skillet will cook fresh produce to crispy, blistered perfection—an underrated way to prepare late summer produce. This recipe features charred plump cherry tomatoes and sweet shishito peppers, which are topped with salty Manchego cheese shavings for a contrast of textures and flavors. For a supremely colorful plate, use multicolored heirloom tomatoes, which range in hue from green to orange to red. It will make for an exciting appetizer or vibrant veggie side dish.
Ingredients
2 tablespoons olive oil
2 cups shishito peppers (about 6 to 8 oz.)
1½ cups multicolored heirloom cherry tomatoes, halved
¼ cup pine nuts, toasted
1 teaspoon kosher salt
½ ounce Manchego cheese, shaved (about 1/4 cup)
Nutrition
Calories 165
Fat 14g
Sat Fat 2g
Cholesterol 2mg
Sodium 517mg
Protein 4g
Carbohydrate 9g
Sugar 5g
Fiber 2g
Iron 1mg
Calcium 55mg
Directions
Heat a 12-inch cast-iron skillet over high until hot; add oil. Add peppers, and cook, stirring occasionally, 5 minutes. Add tomatoes, pine nuts, and salt, and cook, stirring occasionally, until tomatoes and peppers are charred, about 5 minutes. Transfer mixture to a serving platter; top with cheese.
Yields: 4 (serving size: about ¾ cup)
