Back in September, I visited my friend H in Connecticut and we had an amazing happy hour at Max Fish. One of the dishes I most enjoyed was a bowl of roasted shishito peppers. So, when I finally got my hands on a package, I decided to make them the same way.
This post is going to be stupidly simple so I'm also sharing the salt rock beef that we enjoyed alongside the peppers. Maybe that's some consolation.
½ lb. shishito peppers
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper