Charred Peppers and Shallots with Walnut Herb Gremolata
Rated 5.0 stars by 1 users
Ingredients
-
8 sweet long peppers, can use a variety of colors
-
6 shallots, sliced in half
-
1½ tbsps extra virgin olive oil
-
Salt and pepper to taste
-
½ cup roasted chopped walnuts
-
1 cup cilantro, finely chopped
-
¼ cup fresh mint, finely chopped, plus more to garnish
-
1 garlic clove, finely grated
-
1 lemon, zested
-
1 cup extra virgin olive oil
-
Sea salt to taste
-
½ lemon, juiced over
-
Optional: honey drizzle (Ayv did this & it was a delicious addition!)
-
Fresh crusty bread (sourdough or baguette)
-
Brick of feta (I love Macedonian)
-
Can also serve with whipped ricotta, or buffalo mozzarella
Walnut Gremolata
To Finish
Serve with
Directions
Heat the grill. Slice the peppers in half and place in a large bowl. Add in the shallots and toss in the 1½ tablespoons of olive oil and season well with kosher salt and cracked black pepper.
Place on the grill for 3-5 minutes on one side and then flip over. The grill should be hot, and we are looking for chargrilled marks all over. Once you get them on both sides of the pepper and the shallots, remove from the grill and place directly back into the bowl you tossed them in. Keep to the side while you make the gremolata.
In a medium-sized bowl, add the roasted chopped walnuts, chopped mint, chopped cilantro, lemon zest, grated garlic, and extra virgin olive oil, and season well with salt. Mix and check for seasoning.
To serve, place the peppers and shallots on a wide platter, drizzle the gremolata over, and keep extra on the side for anyone who wants more. Finish with a squeeze of lemon and torn herbs. Serve with the crusty bread and place the herby grilled peppers on top of a generous schmear of the feta on the bread. Optional to add the honey and enjoy.