Basic Grilled or Roasted Peppers

Basic Grilled or Roasted Peppers

0 Reviews
From:, October 2019

Grilling or roasting bell peppers is much easier than you might think. The method in this recipe is simple, straightforward and pretty much fail-proof. Your homemade roasted pepper will be so delicious you might stop buying them jarred! The dressing turns these peppers into a delightful appetizer or tasty addition to a simple sandwich, but feel free to skip dressing them if you need plain grilled peppers for another recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 large (about 9 ounces) red, yellow, green and/or orange bell peppers
  • Cooking spray
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon thyme leaves
  • 2 medium garlic cloves, sliced
  • ½ teaspoon flaky sea salt (such as Maldon)


  • Prep

  • Ready In

  1. Preheat grill to high (450°F to 550°F). Coat peppers with cooking spray. Place whole peppers on grates; grill, covered, until skin is blackened on all sides, about 25 minutes total. Remove from grill, and place in a large bowl; cover with plastic wrap. Let stand 10 minutes.
  2. Remove peppers from bowl, and using a knife or your fingers, peel off blackened skin; discard skins and stems. Cut peeled peppers into 2-inch-wide strips and arrange on a platter. Drizzle with oil, vinegar and honey and sprinkle with thyme, garlic, and salt.
  • Alternative Step 1: Preheat broiler to high with rack 8 inches from heat. Place peppers on a rimmed baking sheet. Broil until all sides are blackened, 6 to 8 minutes per side. Remove from oven, and place in a large bowl. Cover with plastic wrap, and let stand 10 minutes.

Nutrition information

  • Serving size: ¾ cup pepper strips, plus toppings
  • Per serving: 155 calories; 14 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 1 g protein; 4 g sugars; 1 g added sugars; 293 mg sodium;
  • Carbohydrate Servings: ½

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