Greg DuPree
Hands-On Time
20 Mins
Total Time
20 Mins
4 (serving size: about ¾ cup)

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.

How to Make It

Step 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.

You May Like

Ratings & Reviews