Grilled Shishito Peppers

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Ingredients
  

  • 1 pound shishito peppers
  • 1 to 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon sea salt (or to taste)
  • 1 wedge Foxboro Cheese Asiago for grating (or other locally made, aged hard cheese) Optional: Lemon wedges, flaky sea salt

Notes

Heat your grill to medium-high, or preheat a grill pan or cast-iron skillet on the stove.
Rinse and pat the shishito peppers dry.
Toss them in a bowl with olive oil, ensuring they’re evenly coated.
Grill the peppers—cook for 3 to 5 minutes, turning occasionally, until the peppers are blistered and slightly charred on all sides.
Remove the peppers from the grill and sprinkle with sea salt and shaved Asiago cheese while they’re still warm.
Serve immediately with drizzled honey and optional lemon wedges and flaky sea salt.