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Roasted Shishito Peppers with Lemon Aioli

Adapted from Martha Stewart


1 bag of shishito peppers

Bonacci EVOO

Lemon Aioli:

3 Tablespoons mayonnaise or Greek yogurt

1 Tablespoon Dijon mustard

1 Tablespoon lemon juice

Pinch of sugar

Garlic powder to taste

Salt to taste


Turn on oven broiler. Toss peppers in Bonacci oil and place on foil lined baking sheet. Broil for approximately 10 min or until charred (you may want to flip peppers halfway through). 

Combine aioli ingredients in a small bowl. Mix together and adjust seasoning to your taste (i.e. another squeeze of lemon or dash of garlic powder). Enjoy!

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