Roasted Bell Peppers Grilled
Elevate your next meal with the smoky, caramelized flavors of Roasted Bell Peppers Grilled to perfection! This simple yet stunning dish combines vibrant red, yellow, and orange bell peppers, charred over a grill or broiler to create a lightly blistered, tender texture. Tossed with a drizzle of olive oil, minced garlic, and a hint of salt and pepper, these sweet and savory peppers are a versatile addition to any table. Add a sprinkle of fresh parsley and a dash of balsamic vinegar for a gourmet touch. Ready in just 25 minutes, this recipe is a perfect fit for busy weeknights or elegant gatherings. Serve them as a colorful side dish, a topping for salads, or tuck them into sandwiches for an instant flavor upgrade. Whether you're grilling outdoors or using your broiler, Roasted Bell Peppers are an irresistible way to capture the essence of summer in every bite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 4 whole Bell peppers (red, yellow, or orange)
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional)
- 1 teaspoon Balsamic vinegar (optional)
Instructions
1. Preheat your grill to medium-high heat (approximately 400°F/200°C) or set an oven broiler to high if grilling is not an option.
2. Wash and dry the bell peppers. Lightly brush them with 1 tablespoon of olive oil to prevent sticking.
3. Place the whole bell peppers on the grill grates or a baking sheet if using the broiler. Cook for 10-15 minutes, turning every 2-3 minutes to ensure all sides are evenly charred. The skin should be blistered and slightly blackened.
4. Once the peppers are cooked, transfer them to a bowl and cover tightly with plastic wrap or a plate. Let them rest for 5-10 minutes to steam, making it easier to peel the skins.
5. Carefully peel off the charred skin from the peppers using your fingers or a paper towel. Remove the stem, seeds, and membranes before slicing the peppers into strips.
6. In a large bowl, mix the sliced peppers with the remaining 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Toss well to combine.
7. If desired, garnish with freshly chopped parsley and drizzle with balsamic vinegar for added flavor.
8. Serve warm or at room temperature as a side dish, on sandwiches, or as a topping for salads.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 990 mg | 43% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 26.0 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1368 mg | 29% | |
*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.
