Grilled Peppers and Onions
A classic combination of sweet bell peppers and savory onions, grilled until tender and lightly charred. This simple, versatile side dish is perfect for summer barbecues, fajitas, or topping sausages and burgers.
For 4 servings
5 steps. 15 minutes total.
- 1
Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C)
- a.Clean the grill grates thoroughly. If using a grill basket, place it on the grill to preheat as well.
- 2
While the grill heats, prepare the vegetables
- a.Slice the bell peppers into thick, 1/2-inch strips. Cut the onions into 1/2-inch thick wedges, keeping the root end intact to help them hold together.
- 3
In a large bowl, combine the sliced peppers and onions
- a.Drizzle with olive oil, then sprinkle with kosher salt, black pepper, and garlic powder (if using). Toss well until all the vegetables are evenly coated.
- 4
Carefully transfer the seasoned vegetables to the hot grill basket
- a.Grill for 12-15 minutes, tossing or stirring every 3-4 minutes, until the vegetables are tender-crisp and have developed a nice char. If not using a basket, you can use a sheet of heavy-duty foil with small holes poked in it.
- 5
Once cooked to your liking, remove the grill basket from the heat
- a.Transfer the grilled peppers and onions to a serving platter, garnish with fresh chopped parsley, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A grill basket is highly recommended to prevent smaller pieces from falling through the grates and makes tossing the vegetables easy.
- 2For the best texture, cut vegetables into uniform, thick slices. This ensures they cook evenly without becoming mushy.
- 3Avoid overcrowding the grill basket. Cook in batches if needed to ensure the vegetables char properly rather than steam.
- 4To keep onion wedges from falling apart, slice them through the root end, leaving a small part of the core intact on each wedge.
- 5Let the vegetables marinate in the oil and seasonings for 20-30 minutes before grilling for an extra layer of flavor.
- 6Store leftovers in an airtight container in the refrigerator for up to 4 days. They are delicious cold in salads or reheated.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of red pepper flakes along with the other seasonings for a spicy kick.
Italian StyleItalian-Style
Toss the vegetables with 1 tablespoon of balsamic vinegar and 1 teaspoon of dried oregano before grilling. Garnish with fresh basil instead of parsley.
Add More VeggiesAdd More Veggies
Incorporate other grill-friendly vegetables like zucchini slices, whole mushrooms, or cherry tomatoes for more variety.
Smoky FlavorSmoky Flavor
Substitute half of the salt with smoked salt or add 1/2 teaspoon of smoked paprika to the seasoning mix for a deeper, smoky taste.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers, especially red ones, are an excellent source of Vitamin C, a powerful antioxidant that supports immune function and skin health.
Good Source of Fiber
Both peppers and onions provide dietary fiber, which aids in digestion, helps maintain a healthy weight, and can lower the risk of heart disease.
Contains Powerful Antioxidants
This dish is loaded with antioxidants like carotenoids from peppers and quercetin from onions, which help combat oxidative stress and inflammation in the body.
Supports Heart Health
Made with heart-healthy olive oil and being naturally low in sodium and saturated fat, this side dish is a great choice for a heart-conscious diet.
Frequently asked questions
A single serving of this recipe (about 1 cup) contains approximately 145 calories, primarily from the olive oil and natural sugars in the vegetables.