4 small firm Green Zebra tomatoes, cut in half (about 5 ounces) 2 medium (3- to 4-inch) shishito peppers 2 green onions, ends and tops trimmed 2 teaspoons olive oil 1 clove garlic, minced 1 tablespoon chopped cilantro 1 teaspoon lime juice 1/4 teaspoon salt

Step 1 Heat a well-seasoned stove-top grill pan over medium-high heat until hot. Brush the tomatoes, peppers and green onions with the olive oil. Grill the vegetables, turning them to brown all sides, about 3 to 4 minutes.

Step 2 Remove the vegetables from the pan and allow them to cool. Cut the tomatoes into small dice and place in a small bowl. Cut the tops off the peppers and chop; add to the bowl. Chop the green onions and add.

Step 3Stir in the garlic, cilantro, lime juice and salt. Let stand 15 minutes to allow the flavors to blend. (Makes 1 cup.)

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