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Blistered peppers in olive oil with garlic and herbs. Simple Mykonian meze — made with the island's summer peppers.
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ingredients
🌶️ PRODUCE
•
600g mixed peppers — long sweet peppers, shishitos, or small bell peppers
•
3 garlic cloves, thinly sliced
•
Fresh oregano
🫙 PANTRY
•
4 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Flaky sea salt
•
Black pepper
Mykonos
Charred Peppers with Olive Oil
Fire-charred peppers dressed in good olive oil.
Blistered peppers in olive oil with garlic and herbs. Simple Mykonian meze — made with the island's summer peppers.
Ingredients
🌶️ PRODUCE
— 600g mixed peppers — long sweet peppers, shishitos, or small bell peppers
— 3 garlic cloves, thinly sliced
— Fresh oregano
🫙 PANTRY
— 4 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Flaky sea salt
— Black pepper
Prep
🍳 EQUIPMENT / PANS NEEDED
— Wide cast-iron skillet or grill pan.
Method
STEP 1 — CHAR THE PEPPERS
— Heat skillet over high heat until smoking.
— Add peppers in a single layer — no oil.
— Cook without moving for 3–4 minutes.
— Turn and char other sides.
— Total 8–10 minutes.
— You're looking for:
— Blistered and charred in spots all over
— Tender but still holding shape
STEP 2 — DRESS
— Transfer to a serving plate.
— While hot, drizzle:
— Olive oil
— Red wine vinegar
— Scatter sliced garlic.
— Season with flaky salt and pepper.
— Scatter fresh oregano.
STEP 3 — REST
— Let sit 5 minutes before serving.
— The heat softens the garlic in the oil.
Chef's Note: The dry pan creates better char than oil. Oil prevents blistering — add it after, not before.