Roasted Shishito with Garlic Aioli
One of my favorite appetizers is roasted shishito peppers, and they say 1 in 12 are spicy. In preparation for the inevitable hit of spice, I paired mine with a delicious garlicly and lemony sauce to cool the heat. These Roasted Shishito with Garlic Aioli takes a total of 10 minutes to make, so it’s a quick and easy one to whip up as a fast snack when you drink some aperol spritz (if you’re wondering, yes, that’s what we did today).
Serves 2
Ingredients:
Shishito peppers
1/4 cup mayonnaise
1 garlic clove, grated
Zest and juice of 1/2 a lemon
Kosher salt and pepper
Extra virgin olive oil
Steps:
Preheat your broiler (500 degrees) and set a rack 6 inches from the top of the oven.
On a sheet pan, toss your shishito peppers with just enough EVOO to lightly coat and sprinkle some S&P. Roast in the oven for 10 minutes while you make the garlic aioli.
In a bowl, combine the mayo, garlic, lemon zest, and lemon juice. Adjust seasoning with S&P.
Let the shishito peppers cool for couple minutes before serving alongside the aioli. Drizzle the sauce or use it as a dip.
Enjoy with your favorite summer cocktail!
