Grilled peppers and onions sweeten up and are perfectly tender off the grill. A simple red-wine vinaigrette drizzled over the top helps to brighten up the dish and enhance the flavors., February 2022


Credit: Photographer / Jennifer Causey, Food Stylist / Karen Rankin, Prop Stylist / Christine Keely

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (400-450°F). Brush bell peppers and onions with 1 tablespoon olive oil; sprinkle with salt and pepper.

  • Oil the grill grates by partially soaking a few paper towels in canola oil and using tongs to quickly wipe the grates. Place the vegetables on the oiled grates; grill, covered, until just tender, 4 to 5 minutes per side. Transfer to a serving platter.

  • Whisk vinegar and remaining 1 1/2 tablespoons olive oil in a small bowl. Drizzle over the grilled vegetables. Garnish with basil, if desired.

Nutrition Facts

3-4 pieces
87 calories; protein 1g; carbohydrates 7g; dietary fiber 2g; sugars 4g; fat 6g; saturated fat 1g; mono fat 5g; poly fat 1g; vitamin a iu 1865IU; vitamin b3 niacin 1mg; vitamin c 79mg; vitamin e iu 3IU; folate 34mg; vitamin k 3mg; sodium 295mg; calcium 14mg; magnesium 11mg; phosphorus 27mg; potassium 183mg; omega 6 fatty acid 1g; niacin equivalents 1mg.