It's getting close to barbecue season! Are you the person who always defaults to bringing a veggie tray? Not a bad move, but this is your year to switch it up with this EASY and CROWD-WOWING appetizer.
Grilled Shishito Peppers
Serves 4
8 oz shishito peppers, rinsed and dried
1 tsp olive oil (I always use a good quality oil like Pomora- for extra spice use their pepper oil)
Dash of sea salt
Preheat your grill to high heat. Place peppers in a grill pan and toss with olive oil and salt. Grill over high heat for ~4-5 minutes, then toss pan to flip peppers, grilling for an additional 4 minutes or until a small bit of char is present on each side of the pepper.
Remove from heat and serve!
Sriracha Greek Yogurt Dip
Makes ~1/2 cup
1/2 cup plain nonfat Greek yogurt
1 Tbsp mayo
1 tsp Sriracha hot sauce
1 1/2 tsp fresh lemon juice
1/2 tsp dried cilantro
1/4 tsp salt
1/4 tsp smoked paprika
Mix all ingredients together in a small bowl. Cover and refrigerate for at least one hour prior to serving. Serve as a dip to the peppers.
Nutrition info per ~9 peppers and 2 Tbsp dip: 78 calories, 4 g fat, 4 g protein, 8 g carbohydrates, 2 g fiber
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