Grilled Padrón Peppers with Sea Salt

Spanish padrón peppers tend to be sweet and mild, although occasionally you’ll discover one that’s fairly spicy—which only adds to the fun of eating them. Easily prepared in a stove-top grill pan, they can also be roasted over an open flame or in a grill basket. Serve a heap of these addictive peppers, dusted with sea salt, on a rustic board. If possible, use Maldon salt for its exceptional mineral flavor and coarse texture.

Grilled Padrón Peppers with Sea Salt

1 lb. (500 g) padrón peppers

1 Tbs. extra-virgin olive oil

Flaky sea salt

In a bowl, toss the peppers with the oil.

Heat a ridged grill pan on the stove top over high heat. Add the peppers in a single layer and cook, turning as needed, until the skin is blistered on all sides, 3 to 4 minutes. Season generously with salt and serve.

Find more inspired recipes from nutrition’s superstars in our cookbook,
Vegetable of the Day, by Kate McMillan.