Fire-Roasted Padron Peppers
Fire-roasted Padron peppers are a great appetizer to try. These little green peppers are found at farmers markets and grocers in mid to late summer. This easy preparation is a great way to taste them for the first time.
Fire-Roasted Padron Peppers Author: Chef Garrett Berdan, RDN Nutrition Information - Serves: 6 servings
- Calories: 67
- Fat: 5g
- Saturated fat: 1g
- Carbohydrates: 5g
- Sugar: 2g
- Sodium: 110mg
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Recipe type: Appetizer Prep time: Cook time: Total time: 
Ingredients - 2 pints fresh Padron peppers
- 2 tablespoons olive oil
- ½ teaspoon flaky kosher salt
Instructions - Preheat grill with a medium flame.
- Rinse and drain the Padron peppers and place in a large bowl.
- Toss with olive oil to coat the peppers.
- Place peppers on the grill and let cook until blistered and browned, turning 2 or 3 times to cook all sides.
- Place grilled peppers on a plate and sprinkle with flaky kosher salt. Serve immediately.
Notes Estimated cost per serving: $0.83
Vegetables are great on the grill! These peppers would be a great compliment to our flank steak.
Chef Garrett Berdan, RDN for the special TV feature Dinner in Oregon. Used with permission from Chef Garrett and the Oregon Department of Agriculture.
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Fire-roasted Padron peppers are a great appetizer to try. These little green peppers are found at farmers markets and grocers in mid to late summer. This easy preparation is a great way to taste them for the first time.
Fire-Roasted Padron Peppers
Author: Chef Garrett Berdan, RDN
Nutrition Information
- Serves: 6 servings
- Calories: 67
- Fat: 5g
- Saturated fat: 1g
- Carbohydrates: 5g
- Sugar: 2g
- Sodium: 110mg
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Recipe type: Appetizer
Prep time:
Cook time:
Total time:
Ingredients
- 2 pints fresh Padron peppers
- 2 tablespoons olive oil
- ½ teaspoon flaky kosher salt
Instructions
- Preheat grill with a medium flame.
- Rinse and drain the Padron peppers and place in a large bowl.
- Toss with olive oil to coat the peppers.
- Place peppers on the grill and let cook until blistered and browned, turning 2 or 3 times to cook all sides.
- Place grilled peppers on a plate and sprinkle with flaky kosher salt. Serve immediately.
Notes
Estimated cost per serving: $0.83
Vegetables are great on the grill! These peppers would be a great compliment to our flank steak.
Chef Garrett Berdan, RDN for the special TV feature Dinner in Oregon. Used with permission from Chef Garrett and the Oregon Department of Agriculture.
Join Rootopia! Enter your name and email and get the weekly newsletter... it's FREE!
Learn how to grow, cook, and eat together!
Your information will *never* be shared or sold to a third party.
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