Grilled Peppers and Onions

Grilled Peppers and Onions

This grilled peppers and onions recipe offers a colorful and flavorful medley of green, orange, and red peppers combined with red and yellow onions, perfect as a versatile side dish or topping for various dishes.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings Servings

Calories 101kcal

Author Meghan Birnbaum

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

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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

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.

Nutrition