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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.
Preheat your grill to medium-high heat, approximately 400-450°F (200-230°C). Clean the grill grates thoroughly. If using a grill basket, place it on the grill to preheat as well.
While the grill heats, prepare the vegetables. 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.
In a large bowl, combine the sliced peppers and onions. 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.
Carefully transfer the seasoned vegetables to the hot grill basket. 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.
Once cooked to your liking, remove the grill basket from the heat. Transfer the grilled peppers and onions to a serving platter, garnish with fresh chopped parsley, and serve immediately.
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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.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 182.32 calories per serving with 2.8g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Add 1/2 teaspoon of red pepper flakes along with the other seasonings for a spicy kick.
Toss the vegetables with 1 tablespoon of balsamic vinegar and 1 teaspoon of dried oregano before grilling. Garnish with fresh basil instead of parsley.
Incorporate other grill-friendly vegetables like zucchini slices, whole mushrooms, or cherry tomatoes for more variety.
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.
Bell peppers, especially red ones, are an excellent source of Vitamin C, a powerful antioxidant that supports immune function and skin health.
Both peppers and onions provide dietary fiber, which aids in digestion, helps maintain a healthy weight, and can lower the risk of heart disease.
This dish is loaded with antioxidants like carotenoids from peppers and quercetin from onions, which help combat oxidative stress and inflammation in the body.
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.
A single serving of this recipe (about 1 cup) contains approximately 145 calories, primarily from the olive oil and natural sugars in the vegetables.
Yes, this dish is very healthy. It's packed with vitamins C and A from the bell peppers, fiber for digestive health, and healthy monounsaturated fats from the olive oil. It's naturally low-calorie, gluten-free, and vegan.
Absolutely. Spread the seasoned vegetables in a single layer on a baking sheet and roast in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
The best way is to cut them into thick wedges through the root. This helps the layers stay together on the grill instead of separating and falling through the grates.
Ensure your grill is clean and well-oiled. Using a grill basket is the easiest method. Make sure the basket and the grill are fully preheated before adding the vegetables, and don't skimp on the olive oil coating.
Yes, you can use any oil with a high smoke point. Avocado oil, grapeseed oil, or canola oil are all great alternatives to olive oil for grilling.