3 cups shishito peppers
1 tbsp organic miso paste
1 tbsp coconut aminos (or low sodium soy sauce)
2 tsp sesame seeds
1 tsp chili oil
1 tsp sea salt
¼ tsp sesame oil
¼ tsp garlic powder
1
In a small bowl, mix all ingredients together. Marinate shishito peppers overnight.
2
Set BBQ to medium flame. Lightly grease a small grill basket. Cook peppers about 6 minutes per side, watching that they don't burn. Enjoy!
CategoryDairy-free/Soy-free, Dietary Lifestyle, Gluten-Free, Side dishes, Vegan, VegetarianCuisineAsian
Ingredients
3 cups shishito peppers
1 tbsp organic miso paste
1 tbsp coconut aminos (or low sodium soy sauce)
2 tsp sesame seeds
1 tsp chili oil
1 tsp sea salt
¼ tsp sesame oil
¼ tsp garlic powder
Directions
1
In a small bowl, mix all ingredients together. Marinate shishito peppers overnight.
2
Set BBQ to medium flame. Lightly grease a small grill basket. Cook peppers about 6 minutes per side, watching that they don't burn. Enjoy!