New This Month

Grilled Peppers and Cherry Tomatoes

This goes wonderfully with our Grilled Shrimp with Chimichurri.

  • Servings: 10

Source: Whole Living, July/August 2010


  • 1 tablespoon kosher salt
  • 10 to 20 small summer peppers
  • Cherry tomatoes


  1. Boil a pot of water and add kosher salt. Soak wooden skewers in water for 30 minutes. Boil summer peppers (1 to 2 per skewer) until tender, 1 to 3 minutes. Drain. Thread onto skewers with cherry tomatoes (about 3 per skewer). Grill over high heat until charred and tomatoes just begin to burst, 6 to 8 minutes, turning often.

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