Blistered Shishito Peppers With Lemon Aioli
Blistered Shishito Peppers With Lemon Aioli
Lemon aioli and crumbled goat cheese and feta cheese top these baked shishito peppers. They're seasoned with sumac, a spice made from dried berries that has a pleasantly fruity and astringent taste.This recipe is by Seasons 52 restaurant in Orlando, Florida, and was originally published in the Orlando Sentinel.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
8
Total time: 20 minutes
Ingredients
- 3 garlic cloves, peeled and minced
- 1/2 cup mayonnaise
- 1 teaspoon finely grated lemon zest
- 1 to 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- coarse salt and ground pepper, to taste
- 3 cup whole shishito peppers
- 1 tablespoon extra-virgin olive oil
- 1/2 ear roasted corn kernels (see notes)
- 2 pinches sumac
- 2 ounce crumbled feta
- 2 ounce crumbled goat cheese
Directions
- Step 1: In a bowl, mix together 3 minced garlic cloves, 1/2 cup mayonnaise, 1 teaspoon finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice to taste, and 1 teaspoon Dijon mustard. Season with salt and pepper to taste; set aside.
- Step 1: Preheat oven to 350 F.
- Step 2: Place 3 cups whole shishito peppers in baking pan. Lightly coat peppers with 1 tablespoon extra-virgin olive oil. Add 1/2 ear roasted corn kernels and 2 pinches sumac. Bake for 10 minutes.
- Step 3: Transfer ingredients to bowl. Top with 2 ounces crumbled feta cheese, 2 ounces crumbled goat cheese and lemon aioli. Serve warm.