Grilled Bell Peppers Version 2
Elevate your summer grilling game with Grilled Bell Peppers Version 2—a vibrant and flavor-packed dish that’s as versatile as it is simple to prepare. Featuring a rainbow of fresh bell peppers, brushed with a savory marinade of extra virgin olive oil, garlic, oregano, and a hint of salt and pepper, these peppers are grilled to perfection, achieving tender, smoky, and slightly charred goodness. Finished with fragrant basil leaves and an optional drizzle of balsamic glaze for a sweet, tangy twist, this dish makes an irresistible side or a bold topping for salads, sandwiches, and pastas. With just 10 minutes of prep and a quick 15-minute grilling time, this recipe is perfect for weeknight dinners or seasonal gatherings. Taste how grilled vegetables can truly shine with minimal effort and maximum flavor!
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Recipe Information
Ingredients
- 4 whole Bell peppers (red, yellow, orange, or green)
- 3 tablespoons Extra virgin olive oil
- 2 whole Garlic cloves, minced
- 6 whole Fresh basil leaves
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 2 tablespoons Balsamic glaze (optional, for drizzling)
Instructions
Preheat your grill to medium-high heat (approximately 375-400°F).
Wash the bell peppers thoroughly under cold water and pat dry with a paper towel.
Slice the peppers in half lengthwise and remove the seeds and membranes. Leave the stems intact for presentation, if desired.
In a small bowl, combine the olive oil, minced garlic, dried oregano, salt, and black pepper. Mix well to create a marinade.
Brush the marinade generously onto the interior and exterior of the bell peppers.
Place the peppers cut-side down directly on the grill grates. Close the lid and let them cook for 5-7 minutes, or until grill marks appear and the peppers begin to soften.
Flip the peppers over and continue to grill for another 5-7 minutes until they are tender and slightly charred.
Remove the peppers from the grill and transfer them to a serving platter.
Tear the fresh basil leaves by hand and scatter them over the grilled peppers for a burst of aroma and freshness.
Optional: Drizzle balsamic glaze over the peppers before serving for a touch of sweetness and acidity.
Serve the grilled bell peppers warm as a side dish, or use them as a topping for salads, sandwiches, or pasta.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 37.2 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
