Marinated Feta with Pan-Roasted Shishito Peppers and Olives Recipe


Nutrition

Cal/Serving: 410
Daily Value: 20%
Servings: 4

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat40g62%
Saturated12g62%
Carbs6g2%
Fiber2g6%
Sugars3g0%
Protein9g17%
Cholesterol50mg17%
Sodium855mg36%
Calcium314mg31%
Magnesium17mg4%
Potassium95mg3%
Iron2mg10%
Zinc2mg12%
Phosphorus199mg28%
Vitamin A522IU10%
Vitamin C25mg42%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg29%
Niacin (B3)1mg4%
Vitamin B60mg15%
Folic Acid (B9)22µg5%
Vitamin B121µg16%
Vitamin D0µg0%
Vitamin E4mg21%
Vitamin K18µg23%
Fatty acids, total monounsaturated23g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Marinated Feta with Pan-Roasted Shishito Peppers and Olives
Viviane Bauquet Farre

Shishito peppers are small Japanese sweet peppers; they're skinny and slightly twisted. They're picked young, while still green and only about three inches long. When growing my own I've never had a spicy one in the bunch, but when I've purchased them, about one in 10 peppers turns out to be hot. Also, I find that the smaller the peppers are, the less of a chance they'll be spicy. Of course, the most wonderful thing about these little peppers is their flavor — slightly smoky and sweet with a hint of bitterness.

They are delightful simply pan-sautéed with a little olive oil, served as a nibble or a side vegetable. But here, I serve them with feta, olives, and fresh thyme for a delectable hors d'oeuvre.

If you can't find shishito peppers at your farmers' market, look for them in Asian specialty stores — especially Korean markets, where you'll find them labeled as "twist peppers."

INGREDIENTS

  • 4 ounces shishito peppers or mini sweet peppers
  • 2 tablespoons olive oil
  • Sea salt, to taste
  • 8 ounces feta, cut into 1-inch cubes
  • 1 cup Kalamata olives
  • 2 tablespoons fresh thyme leaves
  • 1/3 cup extra-virgin olive oil

DIRECTIONS

Make a small slit in each pepper with a paring knife. (This will prevent them from bursting when they cook.) Heat a large heavy-bottomed skillet over medium-high heat and line a tray with paper towels. When the pan is hot, add the oil and peppers and toss well. Sauté until golden brown and blistered, tossing only occasionally, for 4-5 minutes. Transfer to the paper towels and season with salt, to taste. Set aside.

Place the feta, olives, and roasted peppers in a wide bowl. Sprinkle with the thyme. Drizzle with the olive oil and gently turn the ingredients over with a spatula, being careful not to break the feta cubes. Let marinate at room temperature, for at least 30 minutes or up to 1 hour before serving.

Recipe Details

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Servings: 4
Special Designations: Vegetarian

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