I find barbecuing is conducive to appetizers, because cooking over fire tends to be a leisurely activity.
This veggie appetizer is low-calorie so it doesn't spoil the appetite, but it's fun to eat because while Padron chilies are generally mild, the occasional one has quite a kick. No way to tell without biting it.
I washed and dried the chilies, and then put them on the grill with no seasoning. When they were nicely browned in places, I took them off the heat, sprinkled them with a little fleur de sel, and served them with a few freshly-picked Chadwick's Cherries cherry tomatoes from our garden.
Summer suppers and simplicity really go together.
