Roasted Peppers on the Grill
Elevate your summer grilling game with these smoky, flavorful Roasted Peppers on the Grill! This quick and easy recipe highlights the natural sweetness of fresh red bell peppers, enhanced by a simple seasoning of olive oil, kosher salt, black pepper, and garlic powder. As the peppers char over medium-high heat, their skins blister to perfection, creating an irresistible caramelized flavor. The gentle steaming step post-grill makes peeling effortless, leaving you with tender, vibrant peppers ready to serve. Whether enjoyed on their own, as a savory side dish, or as a colorful addition to sandwiches and grilled meats, these roasted peppers are a crowd-pleasing favorite. Garnish with fresh parsley for a final touch of brightness and pair with your favorite summer meal for a seasonally fresh delight! Perfect for BBQ enthusiasts and lovers of smoky, roasted vegetables alike.
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Recipe Information
Ingredients
- 4 whole red bell peppers
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
Wash and dry the red bell peppers. If desired, you can remove the stems and seeds now, or leave the peppers whole and handle this step after grilling.
Drizzle the peppers with olive oil, ensuring they're evenly coated, then sprinkle with kosher salt, black pepper, and garlic powder for seasoning.
Place the peppers directly onto the grill grates. Close the lid and cook for 10-15 minutes, turning the peppers every 3-4 minutes to ensure even charring on all sides.
Once the peppers are beautifully charred and the skins are blistering, remove them from the grill and transfer them to a heatproof bowl. Cover the bowl with plastic wrap or a plate to trap steam and make peeling easier.
Allow the peppers to cool for about 10 minutes. Once cool, gently peel off the charred skin. If you haven't already, remove the stems, seeds, and membranes as desired.
Slice the roasted peppers into strips or leave them whole, depending on your preference and intended use.
Serve the roasted peppers warm or at room temperature. Garnish with chopped fresh parsley if desired and enjoy as a side dish, in sandwiches, or as a topping for grilled meats.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 16.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1037 mg | 22% | |
*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.
