Charred plate

1 Pick a protein

• Pork chop, leftover 1, sliced Warmed in the hot pan, 2 minutes.
• Halibut ½ lb Seared 3–4 minutes without moving, flipped, 1–2 more.
• Burrata and prosciutto ½ ball, 2 slices Torn over the plate. Nothing to cook. Burrata alone for a no-meat night.

2 Pick a flavor

• Sweet Nectarine or fig + flaky salt Sliced ripe fruit, olive oil, flaky salt. Next to anything charred.
• Hot Jalapeño + lime + flaky salt Jalapeño shaved thin, lime squeezed hard, flaky salt.
• Smoky Charred pepper sauce + lime A spoonful of the jar, lime squeezed over. How to make the charred pepper sauce →

You'll need

• 1 red bell pepper, in strips
• 1 zucchini, in thick coins
• 1 nectarine, halved
• Olive oil
• Flaky salt

Plus your protein and your flavor.

Make it

Tap a step when it's done.

1. HighHeat a cast-iron or heavy skillet until it smokes.
2. 5–6 minOil and salt the pepper and zucchini, lay them in one layer, and don't move them until they blacken in spots. Flip once.
3. 2 minNectarine halves in, cut side down, until they char. Move everything to the plate.
4. ProteinCook or warm your protein in the same pan. Halibut: lay it in away from you and leave it until it lets go of the pan, then flip.
5. FinishYour flavor over the top, and flaky salt.

Leftovers

Leftover charred vegetables go into tomorrow's rice bowl.