Grilled Peppers & Onions: A Flavorful and Easy Side Dish
There’s nothing quite like the joy of grilling season. The enticing aroma of food cooking over an open flame, the warmth of the sun, and the promise of a delicious meal shared with loved ones all contribute to a truly special experience. Grilling isn’t just a cooking method; it’s a celebration of outdoor living, offering a unique smoky flavor that simply can’t be replicated indoors. Beyond the delightful taste, grilling also keeps your kitchen cool, making it a perfect choice for warmer months, and often encourages healthier cooking habits by allowing fats to drip away.
While grilling is often associated with meats, its versatility extends far beyond. Vegetables, when kissed by fire, transform into incredibly tender and flavorful dishes with beautiful char marks. From crisp grilled broccoli to succulent corn on the cob, the grill brings out the best in fresh produce. Today, we’re shining a spotlight on a simple yet profoundly satisfying pairing: grilled bell peppers and onions. These humble vegetables achieve a remarkable crisp-tender texture and an irresistible smoky char on the grill, elevating them from basic ingredients to a truly delightful side dish that complements almost any meal.
Why You Will Love These Grilled Peppers and Onions
In life, it’s often said that you can have things fast, cheap, or good, but rarely all three. However, these grilled peppers and onions defy that convention, offering a rare culinary trifecta. They are exceptionally:
Fast: With minimal preparation and a quick cook time, you can have a vibrant and delicious side dish ready in under 20 minutes, perfect for busy weeknights or impromptu backyard cookouts. The speed makes them an ideal last-minute addition to any meal.
Affordable: Bell peppers and onions are budget-friendly staples, especially when bought in season. This recipe uses common ingredients, making it an economical choice for feeding your family or a crowd without breaking the bank. It’s a testament to how simple ingredients can yield extraordinary flavor.
Delicious and Nutritious: Beyond their incredible smoky flavor and tender-crisp texture, these grilled vegetables are packed with vitamins, minerals, and antioxidants. Bell peppers are an excellent source of Vitamin C, while onions offer beneficial compounds that support overall health. They’re a healthy, flavorful addition to any plate, proving that good food can also be good for you.
This perfect combination of speed, affordability, and deliciousness, coupled with their inherent health benefits, makes grilled peppers and onions a true winner in any kitchen or backyard BBQ setup. They’re a simple yet impactful way to add color, flavor, and nutrition to your meal planning.
Simple Ingredients, Stellar Flavor
One of the beauties of this recipe lies in its simplicity. You only need a handful of basic ingredients to create a side dish that’s bursting with flavor:
Bell Peppers: These vibrant vegetables are the star of the show. Available in a rainbow of colors—red, yellow, orange, and green—each offers a slightly different flavor profile. Red, yellow, and orange bell peppers tend to be sweeter and milder, perfect for grilling, as their sugars caramelize beautifully. Green bell peppers, while less sweet, provide a classic peppery note and add a fantastic pop of color to the mix. Feel free to use your favorites, or better yet, combine several colors for a visually stunning and flavor-rich medley. The variety not only enhances the aesthetic appeal but also provides a broader spectrum of nutrients.
Onion: A single onion is all it takes to add a pungent sweetness that mellows beautifully on the grill. Yellow onions are a classic choice, offering a balanced flavor that turns subtly sweet and tender. Red onions also work wonderfully, contributing a slightly sharper edge and another layer of color. When grilled, onions become incredibly soft and deeply flavorful, providing a perfect counterpoint to the peppers.
Olive Oil: A good quality olive oil is essential. It coats the vegetables, preventing them from sticking to the grill basket and helping them achieve that desirable char. Olive oil also enhances the flavor and promotes even cooking, ensuring your peppers and onions are perfectly tender. You’ll need just enough to lightly coat all the strips.
Salt & Pepper: Simple yet vital. These basic seasonings bring out the natural flavors of the vegetables. Always season to taste, but a generous sprinkle of both before grilling makes a significant difference.
For added convenience, look for pre-sliced “fajita mix” in your grocery store’s produce section. These mixes often contain a colorful assortment of bell peppers and onions, saving you valuable prep time and making this recipe even quicker to get on the grill.
How to Make Grilled Peppers and Onions: Step-by-Step
Creating these perfectly charred and tender grilled peppers and onions is incredibly straightforward, making it an ideal recipe for both novice and experienced grillers. Here’s how to do it:
Preparation is Key
Slice Your Veggies: Begin by washing your bell peppers thoroughly. Remove the core and seeds, then slice the peppers into uniform strips, about ¼ to ½ inch thick. For the onion, peel off the outer skin, cut it in half, and then slice it into similar-sized strips. Uniformity in size ensures even cooking.
Season Generously: Place the sliced bell peppers and onions into a large mixing bowl. Drizzle them generously with 2 tablespoons of olive oil. Using your hands or tongs, toss the vegetables thoroughly until every piece is lightly coated. Then, season with salt and freshly ground black pepper to taste. You can also add a pinch of garlic powder or smoked paprika for an extra layer of flavor if you wish.
Grilling Perfection
Preheat Your Grill and Basket: Preheat your grill to a medium-high heat, aiming for a temperature between 350-400°F (175-200°C). Crucially, place your grill basket directly on the grill grates while it preheats. A hot grill basket helps achieve that desirable char and prevents sticking.
Transfer with Care: Once the grill and basket are hot, carefully transfer the seasoned vegetables into the grill basket. Important Caution: Do not pour the vegetables directly from the bowl into the hot basket, especially if there’s excess oil at the bottom of the bowl. This extra oil hitting the flames can cause a dangerous flare-up. Use tongs or your hands to place the vegetables into the basket, leaving any residual oil behind.
Cook and Toss: Close the grill lid and let the vegetables cook for approximately 5 minutes. Lifting the lid will reveal a wonderful sizzle. Open the lid, carefully toss the peppers and onions with tongs to ensure even cooking and charring, then close the lid and cook for another 5 minutes.
Achieve Desired Doneness: Repeat the toss-and-cook process for up to 5 more minutes, or until the vegetables reach your desired doneness. The onions should be translucent and slightly caramelized, and the bell peppers should be crisp-tender with beautiful charred edges. This usually takes a total of 10-15 minutes, depending on your grill’s heat and how tender you like your vegetables.
Serve Hot: Once done, remove the grilled peppers and onions from the basket and transfer them to a serving bowl. For best results, cover the bowl with foil for a few minutes to allow them to steam slightly and retain heat, enhancing their tenderness. Serve immediately and enjoy the incredible smoky flavor!
Expert Grilling Tips for Perfect Peppers and Onions
While this recipe is simple, a few expert tips can ensure your grilled peppers and onions turn out perfectly every time:
Avoid Overcrowding the Grill Basket: This is a crucial tip. When a grill basket is too full, the vegetables steam rather than char. Overcrowding lowers the temperature, prevents moisture from escaping, and results in less browning and a softer, less flavorful texture. Cook in batches if necessary to ensure each piece gets direct heat and develops that delicious smoky char.
Grill Temperature Flexibility: The suggested grill temperature of 350-400°F (175-200°C) is ideal for these vegetables. However, grilling often means cooking multiple items simultaneously. If your main dish requires a different temperature, these peppers and onions are forgiving. They’ll still cook well at slightly higher or lower heats; just adjust the cooking time accordingly. Higher heat will give a quicker, more intense char, while lower heat will result in a softer texture with less browning.
Uniformity in Cutting: As mentioned, strive for similarly sized strips of peppers and onions. This ensures they cook evenly. If some pieces are significantly smaller or larger, they will either burn or remain undercooked.
Consider a Grill Basket: A dedicated grill basket is highly recommended to prevent smaller pieces from falling through the grates. If you don’t have one, a heavy-duty aluminum foil packet (sealed but with a few poked holes for smoke) or even a cast-iron skillet placed on the grill grates can serve as alternatives, though they may offer less direct charring.
Don’t Forget to Toss: Regular tossing every few minutes is essential for even cooking and charring on all sides. This ensures a consistent texture and flavor throughout the batch.
Seasoning Variations: While salt and pepper are fundamental, feel free to experiment. A sprinkle of dried oregano, thyme, or a dash of balsamic vinegar (added after grilling) can elevate the flavors. A squeeze of fresh lemon juice just before serving also adds a bright finish.
Resting for Tenderness: After removing the vegetables from the grill, covering them with foil for a few minutes allows them to steam slightly, making them even more tender and ensuring they stay warm until serving.
Serving Suggestions: Versatile and Delicious
The beauty of these easy grilled peppers and onions lies in their incredible versatility. They can star as a standalone side or be incorporated into a multitude of dishes:
Perfect Grilled Pairings: They are a natural accompaniment to any grilled protein. Serve them alongside classic beef kabobs, juicy shrimp skewers, or tender chicken on a stick. Their smoky sweetness complements the savory notes of grilled meats and seafood beautifully. If you’re tackling something ambitious like Traeger 3-2-1 ribs, these peppers and onions offer a lighter, fresher contrast.
Tex-Mex Favorites: With their fajita-like flavors, these grilled veggies are right at home in Tex-Mex cuisine. Pile them high in warm tortillas for burritos or quesadillas. They are a fantastic addition to taco salads, adding texture, color, and a burst of smoky flavor. Use them in enchiladas, nachos, or even as a flavorful topping for loaded baked potatoes.
Breakfast & Brunch Boost: Elevate your morning meals by adding these to omelets, frittatas, or breakfast burritos. The sweet and savory notes are a delightful wake-up call.
Hearty Sandwiches & Wraps: Transform a simple sandwich or wrap into a gourmet delight. They’re excellent in hoagies, subs, or even a grilled cheese for an added layer of flavor and texture. Think Philly cheesesteak, but with a vibrant vegetable twist!
Pasta & Grain Bowls: Mix them into pasta salads, hot pasta dishes, or grain bowls for a nutritious and flavorful component. They pair wonderfully with a light pesto or a creamy sauce.
Pizza Topping: Next time you make homemade pizza, swap out raw peppers and onions for these grilled beauties. Their softened texture and smoky flavor will take your pizza to the next level.
Frequently Asked Questions About Grilled Peppers and Onions
This recipe is naturally vegetarian, vegan, and gluten-free. The only dietary consideration would be for individuals who avoid nightshade vegetables (a family that includes tomatoes, potatoes, eggplant, and peppers). If you or someone you are cooking for needs to avoid nightshades, this recipe would not be a suitable choice. Otherwise, it’s a very inclusive and healthy dish.
Direct heat is highly recommended for grilling peppers and onions. Placing them directly over the flame or heat source allows them to cook quickly, caramelize their natural sugars, and develop that signature smoky char and crisp-tender texture. Indirect heat would result in a longer cooking time and a less pronounced char.
Absolutely! If you don’t have an outdoor grill, you can achieve similar results using a stovetop grill pan or a heavy cast-iron skillet. Heat the pan over medium-high heat until hot. Add a small amount of oil and grill the pepper and onion strips in batches to avoid overcrowding. Turn them occasionally until they are tender and have developed some charred spots. While the smoky flavor won’t be as intense, the texture and caramelized sweetness will still be fantastic.
Yes, you can! You can slice the bell peppers and onions a day or two in advance and store them in an airtight container in the refrigerator. However, it’s best to toss them with olive oil, salt, and pepper just before grilling to ensure they don’t become too soft or release too much moisture.
Store any leftover grilled peppers and onions in an airtight container in the refrigerator for up to 3-4 days. They reheat well in a microwave or a skillet. You can also freeze them for longer storage. Allow them to cool completely, then spread them in a single layer on a baking sheet and freeze until solid. Transfer the frozen vegetables to a freezer-safe bag or container and store for up to 3 months. Thaw them in the refrigerator before reheating or add directly to cooked dishes.
Many other vegetables grill beautifully and pair well with peppers and onions. Consider adding zucchini or yellow squash, mushroom caps, asparagus spears, cherry tomatoes, or even thicker slices of corn on the cob to your grill basket. Just ensure all vegetables are cut to a similar size for even cooking.
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Grilled Peppers & Onions
These fast and easy grilled peppers are the perfect healthy side for almost anything!
5 mins
15 mins
20 mins
Side Dish
American
4
91 kcal
Sula
Ingredients
- 2 bell peppers (any color, cut in strips)
- 1 onion (red or yellow, cut in strips)
- 2 Tablespoons olive oil
- Salt & Pepper to taste
Instructions
- Add onion and pepper strips to a mixing bowl. Drizzle with olive oil, season with salt & pepper and toss.
- Transfer to a grill basket on a preheated grill (medium-high heat). Close the lid and let the veggies cook for about 5 minutes. The target temperature for the grill is about 350-400F.
- Open the lid and toss the veggies, then close and cook 5 minutes more. Open and toss again, then cook until done, usually up to 5 more minutes. Veggies are done when the onions are translucent and the peppers are softened and slightly charred.
Nutrition
Carbohydrates: 6g |
Protein: 1g |
Fat: 7g |
Saturated Fat: 1g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 5g |
Sodium: 4mg |
Potassium: 166mg |
Fiber: 2g |
Sugar: 4g |
Vitamin A: 1863IU |
Vitamin C: 78mg |
Calcium: 11mg |
Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.