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Soul Food/A Weekly Locavore Post

Sometimes it is the simplest ingredients that pack the biggest punch. I was roaming through the farmer’s market this morning looking for something new, something exotic. Tucked in next to the heirloom tomatoes and overabundant zucchinis, I found these: shishito peppers. I had never seen them before, and I always assume that any pepper other than a bell pepper is hot. Not so. These little goodies are the perfect little treat. A great appetizer and a definite crowd pleaser. They roast up sweet, but the blistered skins give that excellent charred taste that I am always after. Make a big plate of these for your next party and your guests will be very impressed!


Shishito peppers

Sunflower oil

Salt and pepper


  1. Preheat the oven to 400. Line a baking sheet with parchment paper.

  2. Lay the peppers onto the parchment and brush the peppers with oil, turning them to coat both sides.

  3. Season them with salt and pepper and place the tray in the oven. Roast for 15 to 20 minutes, checking to make sure they have nice char on them.

  4. Serve immediately. Enjoy!

Lisa Dawn Angerame is a wife, mom, vegan, and yogi. She lives in New York City with her husband and son where she teaches yoga and writes her vegan food blog Lisa’s Project: Vegan.

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