Fire up the grill and get ready for summer feasts with this mouthwatering Grilled Peppers and Onions recipe, ready in just 15 minutes! Bursting with vibrant colors and bold flavors, these are a staple at summer barbecues, picnics, and outdoor gatherings. This dish promises to take your barbecue game to the next level. Let's get grilling!
Grilled peppers and onions are popular during the warmer months, particularly at summer barbecues and outdoor gatherings. They pair perfectly with grilled meats and other summer favorites, adding vibrant colors and bold flavors to the table.
Also be sure to try my Sonoran Hot Dogs.
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🌟 Why You'll Love this Recipe
- Savor Sweet and Savory: Experience the mouthwatering blend of sweet bell peppers and caramelized onions, promising a flavor-packed delight.
- Endless Culinary Options: From side dish to star attraction, this recipe adapts effortlessly, offering versatile culinary possibilities.
- Colorful and Flavorful: Delight in the vibrant colors and rich tastes, turning every bite into a sensory adventure worth savoring.
🥘 Ingredients
The combination of colorful bell peppers and yellow and red onions results in a dish bursting with a rich medley of flavors, from the sweet tanginess of the peppers to the subtle sharpness of the onions.
- Bell peppers (green, red, orange, and yellow)
- Yellow onion
- Red onion
- Olive oil
See the recipe card below for the remaining ingredients and quantities.
🔪 Instructions
Preheat your grill pan, wash, and prep produce by slice the peppers and onions.
Add the sliced peppers and onions to a mixing bowl.
Season the peppers and onions with salt, pepper, and olive oil, tossing to coat evenly.
Once the grill pan is preheated, add the seasoned peppers and onions to the pan.
Stir occasionally while cooking for about 10 minutes or until tender and slightly charred.
Serve hot and enjoy your delicious grilled peppers and onions!
👩🏼🍳 Chefs Tip
- Don't overcrowd the pan or grill basket, as this can prevent proper caramelization and result in steaming rather than grilling
📖 Substitutions & Variations
- Vegetable Variation: Substitute or add other vegetables such as zucchini, eggplant, or mushrooms for added variety and flavor.
- Spice Infusion: Enhance the flavor profile by adding spices like cumin, chili powder, or smoked paprika to the seasoning mix for a smoky or spicy twist.
- Balsamic Glaze: Drizzle balsamic glaze over the grilled peppers and onions before serving to add a tangy sweetness and depth of flavor.
- Cheese Topping: Sprinkle crumbled feta, grated Parmesan, or shredded mozzarella over the grilled vegetables for a creamy and savory finish.
- Protein Addition: Serve the grilled peppers and onions alongside grilled chicken, steak, or shrimp to create a complete and satisfying meal.
🍴 Equipment
- Non-stick indoor grill pan with a lid OR outdoor gas grill with a non-stick grill basket
- Cutting board
- Sharp knife
- Large mixing bowl
- Tongs
- Serving plate
- Airtight container for storage (if applicable)
- Skillet or microwave for reheating (if applicable)
- Baking sheet and freezer-safe bag or container for freezing (if applicable)
💭 Recipe FAQs
Yes, you can experiment with different varieties of onions and peppers based on your preference. Red onions can offer a slightly stronger flavor, while poblano peppers can add a mild heat and distinct taste to the dish.
Absolutely! If you lack a grill pan or outdoor grill, you can achieve similar results by using a stovetop skillet or roasting them in the oven on a baking sheet at 425°F (220°C) until tender and slightly charred.
Seasoning is flexible, so adjust salt, pepper, and olive oil to your liking. Experiment with additional herbs or spices like garlic powder or paprika for added flavor, starting with the recommended amounts and adjusting as needed during cooking.
🥣 Storage & Reheating
Storage: Once cooled to room temperature, transfer the grilled peppers and onions to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating: Reheat the grilled peppers and onions in a skillet over medium heat or in the microwave until warmed through. Add a drizzle of olive oil if necessary to prevent sticking and restore moisture.
Freezing: To freeze, spread the grilled peppers and onions in a single layer on a baking sheet and place in the freezer until solid. Then transfer them to a freezer-safe bag or container, removing as much air as possible before sealing. Frozen grilled peppers and onions can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note that freezing may slightly affect the texture of the vegetables.
🍷 Wine Pairing
Its crisp acidity and delicate fruitiness complement the sweetness of the peppers and onions without overwhelming them, providing a refreshing contrast to the smoky flavors from the grill.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Grilled Peppers and Onions
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Equipment
- Non-stick indoor grill pan with a lid OR outdoor gas grill with a non-stick grill basket
- Cutting board
- Sharp knife
- Large mixing bowl
- Tongs
- Serving plate
Ingredients
- 3 Medium Bell Peppers any color, sliced
- 1 Small Red Onion sliced
- 1 Small Yellow Onion sliced
- 1 teaspoon Kosher Salt
- ½ teaspoon Freshly Ground Pepper
- ⅓ cup Olive Oil
Instructions
- Preheat a non-stick indoor grill pan with a lid, or prepare an outdoor gas grill with a non-stick grill basket.
- Wash and dry all the peppers and onions thoroughly with a clean kitchen towel.
- Slice the green, orange, and red peppers into strips and place them in a large bowl.
- Slice both the red and yellow onions into thin half-moons and add them to the bowl with the peppers.
- Season the mixture with kosher salt, freshly ground pepper, and olive oil. Toss everything until evenly coated.
- Place the mixture in the preheated grill pan over medium-high heat. Cover with the lid and cook undisturbed for 5 minutes.
- Remove the lid, toss and turn the mixture using tongs, then cover again and reduce the heat to medium. Continue cooking for another 5 minutes.
- If using an outdoor gas grill, follow the same method but utilize a non-stick grill basket.
- Transfer the grilled peppers and onions to a serving plate and serve hot, warm, or at room temperature.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Meghan
This recipe is perfect to pair in the summer with grilled meats, as a side or condiment on a burger or hot dog!