Grilled Sweet Peppers Onions
Elevate your next cookout with this vibrant and flavorful recipe for Grilled Sweet Peppers and Onions! This dish features a colorful medley of sweet bell peppers and red onions, perfectly caramelized on the grill for a smoky, slightly charred finish. Tossed in a savory marinade of olive oil, balsamic vinegar, garlic powder, and dried oregano, these veggies are bursting with bold, Mediterranean-inspired flavors. Ready in just 30 minutes, this quick and easy recipe makes an irresistible side dish or versatile topping for sandwiches, burgers, or salads. Whether you're hosting a summer barbecue or craving a healthy, plant-based addition to your meal, these grilled vegetables are sure to impress!
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Recipe Information
Ingredients
- 4 medium sweet bell peppers (red, yellow, or orange)
- 2 medium red onion
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Preheat your grill to medium-high heat (around 400°F). If using a grill pan, place it on the stove over medium-high heat.
Wash and dry the sweet bell peppers. Slice them lengthwise into thick strips, discarding the seeds and stem.
Peel the red onions and cut them into 1/4-inch thick rounds. Keep the rounds intact so they are easier to grill.
In a large mixing bowl, combine the olive oil, balsamic vinegar, garlic powder, dried oregano, salt, and ground black pepper. Whisk together to make the marinade.
Add the sliced peppers and onion rounds to the bowl. Toss well with the marinade, ensuring all pieces are coated evenly.
Place the pepper strips and onion rounds directly on the preheated grill or grill pan. If needed, use a grill basket to prevent pieces from falling through the grates.
Cook for 5-7 minutes per side, or until the peppers are tender with char marks and the onions are soft and slightly caramelized. Use tongs to flip the vegetables halfway through cooking.
Remove the grilled vegetables from the heat and transfer them to a serving platter. Optional: Drizzle with an extra teaspoon of balsamic vinegar or garnish with fresh chopped parsley before serving.
Serve warm as a side dish, or use as a topping for sandwiches, burgers, or salads.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 33.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1471 mg | 31% | |
*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.
