Grilled Bell Peppers

Vibrant, pleasantly bitter, and juicy, grilling peppers provides a delicious side, sandwich element, or appetizer. The herb-infused olive oil perfectly balances the smoky sweetness and contributes to the char. Keeping things simple leads to outstanding results.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 29kcal

Author Imma

Equipment

1 Grill

Ingredients

4 large bell peppers, seeded and quartered (red, orange, yellow, and green)
¼ cup (60ml) extra virgin olive oil
3 cloves garlic, minced
1-2 teaspoons (2-3g) Italian seasoning
1-2 tablespoons (4-8g) chopped fresh basil
salt and pepper to taste

Instructions

Clean the grill grates thoroughly and oil them lightly to prevent sticking.
If using a gas grill, preheat it to medium-high heat or 375-400°F (190-205℃). If using charcoal, make sure the coals are evenly lit and glowing.
Wash the peppers thoroughly, remove the stems and seeds, and cut them into quarters or the desired size for grilling.
Mix the olive oil, minced garlic, Italian seasoning, salt, and pepper in a small bowl.
Place the quartered bell peppers in a large mixing bowl, drizzle with the seasoned olive oil, and toss gently to coat evenly.
Place the peppers directly on the grill grates, skin side down. Grill them for 3-5 minutes or until the skin starts to char and blister.
Carefully flip the peppers with tongs. Grill for 3-5 more minutes or until tender and slightly charred.
Once the peppers reach your desired level of doneness, remove them from the grill and transfer them to a serving plate. If you want to peel that possibly tough outer skin, put them while still hot in a paper bag or covered bowl and sweat them for about 15 minutes. That skin will slide right off.
Garnish with chopped basil and enjoy with your chosen main or as part of an appetizer platter.

Notes

Cutting the peppers into halves or quarters makes them easier to handle without them falling through the grates.
If you prefer bite-sized chunks, a grill basket works to prevent them from falling through the grates. You could thread them on a skewer.
The best bell peppers are firm, glossy, and vibrant. A variety of red, orange, yellow, and green peppers creates visual appeal.
Please remember that the nutritional data is a rough estimate and can vary greatly based on the products used in the recipe.

Nutrition