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.

charred-tomatoes-peppers
Photo by Greg DuPree
Charred Tomatoes and Peppers 3.1 26 5 1
Rating
Read Reviews
  • Makes 4 (serving size: about ¾ cup)
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 165 calories
    • Fat 14 g
    • Sat Fat 2 g
    • Cholesterol 2 mg
    • Sodium 517 mg
    • Protein 4 g
    • Carbohydrate 9 g
    • Sugar 5 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 55 mg
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

  1. Check 2 tablespoons olive oil
  2. Check 2 cups shishito peppers (about 6 to 8 oz.)
  3. Check cups multicolored heirloom cherry tomatoes, halved
  4. Check ¼ cup pine nuts, toasted
  5. Check 1 teaspoon kosher salt
  6. Check ½ ounce Manchego cheese, shaved (about 1/4 cup)

Directions

  1. 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.