Caesar Tossed Charred Shishito Peppers

I really love shishito peppers and they have been all over the farmers market the last few weeks. I really enjoy them charcoal grilled and with blackened bits and all. This recipe is definitely best done as a bbq side dish when you have the grill going! Best of all, it’s Whole30 compliant and can be made into a whole meal with the addition of some chicken and romaine lettuce—you can grill both these, too, and it’s DELICIOUS! Seriously, have you ever had grilled romaine? I love it!

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Whole30-compliant Caesar Dressing

  • 1 c. avocado oil

  • 1 tbsp. extra virgin olive oil

  • 3 tbsp. lemon juice

  • 2 tbsp. water, as needed to thin

  • 1 egg

  • 1 tbsp. anchovy paste

  • 1/2 tsp. raw minced garlic or 2 large cloves roasted garlic

  • 1/2 tsp. mustard powder

  • tiniest pinch of allspice

  • 1 tsp. Maldon salt

  • black pepper to preference

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To make this dressing use the immersion blender method. This is the easiest way to make mayo, and there are so many tutorial videos out there!! Once the Caesar dressing is done, set it aside and work on your peppers.

Gently toss the shishito peppers in a bowl with olive oil and salt. If you are broiling in the oven make sure your broiler is VERY hot before putting the peppers underneath. If you are grilling outside, when your coals are hot on the grill lay down foil brushed with olive oil, or if you have a grilling basket, situate the shishitos in the basket and set them down on the hottest part of the grill so they can get super blistered and delicious.

Once the peppers have nice color all the way around, remove them and coat immediately with Caesar. Pepper liberally. You could also zest some lemon on top or add some cloves of roasted garlic for extra yumminess!

Food, RecipesGabriella LittletonWhole30, Grilling, BBQ, Dressings