Grilled Peppers And Onions

Grilled Peppers And Onions

Smoky charred peppers and sweet onions come together in this simple grilled side.

Total 30 min Makes 4 servings Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Bell peppers and onions are tossed in olive oil, then grilled until softened and lightly charred at the edges. The high heat brings out natural sweetness while a touch of vinegar at the end adds brightness. Serve alongside grilled meats, tucked into fajitas, or piled on a sandwich.

Ingredients

  • 2 bell peppers, assorted colors, cored and sliced into wide strips
  • 2 large yellow onions, peeled and sliced into thick rounds
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh parsley, chopped

Method

  1. Preheat a grill or grill pan to medium-high heat, about 425°F to 450°F.

  2. In a large bowl, toss the bell pepper strips and onion rounds with olive oil, minced garlic, salt, and black pepper until evenly coated.

  3. Thread the vegetables onto skewers, or arrange them in a single layer in a grill basket for easier turning.

  4. Place the peppers and onions on the grill and cook, turning occasionally, until softened and charred in spots, 12 to 15 minutes.

  5. Transfer the grilled peppers and onions to a serving platter and drizzle with balsamic vinegar while still warm.

  6. Sprinkle with chopped parsley and serve warm.

Rate this recipe

★ 4.8 (1)

Grilled Peppers And Onions

Bell peppers and onions are tossed in olive oil, then grilled until softened and lightly charred at the edges. The high heat brings out natural sweetness while a touch of vinegar at the end adds brightness. Serve alongside grilled meats, tucked into fajitas, or piled on a sandwich.

30 min 4 servings 145 cal

Ingredients

  • 2 bell peppers, assorted colors, cored and sliced into wide strips
  • 2 large yellow onions, peeled and sliced into thick rounds
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh parsley, chopped

Method

  1. 1

    Preheat a grill or grill pan to medium-high heat, about 425°F to 450°F.

  2. 2

    In a large bowl, toss the bell pepper strips and onion rounds with olive oil, minced garlic, salt, and black pepper until evenly coated.

  3. 3

    Thread the vegetables onto skewers, or arrange them in a single layer in a grill basket for easier turning.

  4. 4

    Place the peppers and onions on the grill and cook, turning occasionally, until softened and charred in spots, 12 to 15 minutes.

  5. 5

    Transfer the grilled peppers and onions to a serving platter and drizzle with balsamic vinegar while still warm.

  6. 6

    Sprinkle with chopped parsley and serve warm.