Grilled Mini Sweet Peppers
These mini sweet peppers are so versatile and can be popped like shishito peppers (without the worry of getting the hot one!). Last summer we had a bag of them lying around the house and decided to whip up an easy appetizer for everyone to snack on. The grill was already fired up for dinner so we tossed them on to get nice and charred and made a quick sauce of pantry staples. They went like hot-cakes and have become a summer go-to for our family!
Ingredients
1-2 bags mini peppers
4 tablespoons soy sauce
1/4-1/2 teaspoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
Squirt of Sriracha sauce, to taste
Corse or flaky salt
Pepper, to taste
Olive oil
Directions
Mix all ingredients together, except peppers. Toss peppers in olive oil. Spread onto the grill and turn to allow all sides to get slightly charred. Remove from grill and place hot peppers into bowl with soy mixture and toss to coat fully
Place into platter, drizzle remaining marinade on top and then sprinkle with flaky salt