2 tablespoons olive oil
1 lb. Padrón or shishito peppers
1 lb. cherry tomatoes
1 cup tiny, pitted black or green olives
parsley finely chopped
Flaky sea salt (such as Maldon)
Heat 1 tablespoon oil in a large skillet over high heat until just smoking. Add half of the peppers; cook, tossing occasionally, until skins are blistered and flesh is softened, about 4 minutes. Transfer to a bowl, sprinkle with salt, and toss to coat. Repeat with remaining peppers, remaining 1 tablespoon oil, and more salt.
repeat with cherry tomatoes, olives, garlic and basil or parsley
combine and serve piping hot!