Grilled Peppers and Onions
Sweet, smoky, and lightly charred, these grilled peppers and onions are a backyard barbecue essential. The high heat caramelizes the natural sugars in the bell peppers and onions, giving them a delicious, slightly crisp-tender bite. Perfect as a side dish for grilled meats, tossed into fajitas, or piled onto a sausage sandwich.
For 4 servings
- prep · ~5 min
Prep the peppers and onions.
1.Core bell peppers, remove seeds and membranes, then slice into 1-inch wide strips.2.Peel red onion and cut into 1-inch thick wedges, keeping the root end slightly intact so they hold together.3.Place sliced peppers and onion wedges in a large mixing bowl. - mix · ~2 min
Toss with oil and seasonings.
1.Drizzle olive oil over the vegetables.2.Sprinkle with salt, black pepper, and dried oregano.3.Toss well with your hands or tongs until every piece is lightly coated.TIPDon't oversaturate — a light, even coat prevents flare-ups on the grill. - grill · ~8 min
Grill the vegetables until tender and lightly charred.
1.Preheat grill or grill pan to medium-high heat (about 400°F).2.Arrange peppers and onions in a single layer directly on the grates or in a grill basket.3.Grill for 6-8 minutes, turning once halfway through with tongs, until softened and edges are charred.4.Watch onions closely — separate layers if they start to burn before peppers are done. - serve
Transfer to a platter and serve.
Slide grilled peppers and onions onto a serving plate. Serve hot or at room temperature alongside grilled steak, chicken, or piled onto sandwiches and tacos.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut onion wedges with the root end intact so layers don't fall apart on the grill.
- 2Use a mix of bell pepper colors — red, yellow, orange — for sweetness and visual appeal.
- 3Pat vegetables dry after washing to help them char rather than steam.
- 4Resist moving the vegetables too soon; let them sit to develop grill marks and caramelization.
- 5For an extra smoky kick, soak wood chips and toss them directly on the coals before grilling.
- 6Leftovers can be refrigerated for up to 4 days and taste great cold on salads or in omelets.
Adapt it for your goals.
Spicy
Add 1-2 halved jalapeños or a pinch of red pepper flakes when tossing with oil for those who want heat alongside the sweetness.
herb swapHerb-swap
Replace dried oregano with fresh thyme, rosemary, or a sprinkle of smoked paprika for a different aromatic profile.
balsamic glaze finishBalsamic glaze finish
Drizzle aged balsamic vinegar or balsamic glaze over the grilled vegetables just before serving for tangy complexity.
mediterraneanMediterranean
Toss the finished peppers and onions with crumbled feta cheese, kalamata olives, and a pinch of sumac for a Greek-inspired side.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers, especially red ones, are an excellent source of vitamin C, supporting immune health and collagen production.
Low in Calories and Fat
Made with just a small amount of olive oil, this dish is naturally low in calories and provides heart-healthy unsaturated fats.
Good Source of Dietary Fiber
Both peppers and onions contribute fiber, which aids digestion and helps keep you full longer.
Contains Antioxidants
Onions provide quercetin, a flavonoid with anti-inflammatory properties, while colorful peppers offer a range of carotenoids.
Frequently asked questions
Yes, a grill pan works well — just preheat it over medium-high heat and cook in a single layer, working in batches if needed, to get the same char marks.
