Marinated Feta with Pan-Roasted Shishito Peppers and Olives

Marinated Feta with Pan-Roasted Shishito Peppers and Olives
Staff Writer
Marinated Feta with Pan-Roasted Shishito Peppers and Olives

Viviane Bauquet Farre

Marinated Feta with Pan-Roasted Shishito Peppers and Olives

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."

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.

Nutrition

Calories per serving:

271 kcal

Daily value:

14%

Servings:

4
  • Carbohydrate, by difference 24 g
  • Protein 13 g
  • Total lipid (fat) 14 g
  • Vitamin A, IU 661 IU
  • Vitamin A, RAE 33 µg
  • Vitamin C, total ascorbic acid 36 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 3 µg
  • Ash 2 g
  • Calcium, Ca 85 mg
  • Carotene, alpha 6 µg
  • Carotene, beta 391 µg
  • Cholesterol 29 mg
  • Choline, total 7 mg
  • Cryptoxanthin, beta 6 µg
  • Fatty acids, total monounsaturated 7 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 4 g
  • Fluoride, F 1 µg
  • Folate, DFE 6 µg
  • Folate, food 6 µg
  • Folate, total 7 µg
  • Iron, Fe 3 mg
  • Lutein + zeaxanthin 350 µg
  • Luteolin 6 mg
  • Magnesium, Mg 32 mg
  • Niacin 1 mg
  • Phosphorus, P 28 mg
  • Phytosterols 3 mg
  • Potassium, K 288 mg
  • Quercetin 1 mg
  • Sodium, Na 807 mg
  • Sugars, total 2 g
  • Water 110 g
  • Zinc, Zn 1 mg
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