Description
These fire-kissed bell peppers are smoky, sweet, and soaked in a garlicky-herb marinade that’ll make your taste buds dance. Whether you’re grilling for a crowd or elevating Tuesday’s leftovers, these vibrant beauties are pure sunshine on a plate. Serve warm, cold, or at room temp—they’re that good. Grab your tongs and get ready to grill like a flavor boss.
Ingredients
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6 red, yellow, or orange bell peppers (halved & seeded)
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1/4 cup extra-virgin olive oil
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3 garlic cloves, thinly sliced
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2 Tbsp red wine vinegar
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1 tsp kosher salt
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1/2 tsp freshly ground black pepper
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1/4 tsp red pepper flakes (optional)
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2 Tbsp chopped fresh basil or parsley
Instructions
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Fire Up the Grill: Heat to medium-high (~400°F). Brush grates with oil.
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Grill Peppers: Drizzle pepper halves lightly with oil. Grill skin-side down for 5–7 mins (don’t peek!). Flip, grill 3–4 mins until tender.
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Steam & Peel (Optional): Place grilled peppers in a bowl, cover tightly. Steam 10 mins, then peel skins if desired. Slice into strips.
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Marinate: In a bowl, whisk remaining oil, vinegar, garlic, salt, pepper & flakes. Toss warm pepper strips in. Let sit 30+ mins (or overnight).
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Finish with Herbs: Add fresh basil or parsley just before serving.
Notes
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No grill? Broil or use a grill pan.
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Like heat? Add minced jalapeño instead of flakes.
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Leftovers = magic on eggs, pizza, or hummus.
- Prep Time: 10 min
Nutrition
- Calories: 120 Cal
- Fat: 9g
- Fiber: 2g
- Protein: 1g