Balsamic Grilled Peppers are the perfect blend of smoky, sweet, and tangy flavors, making them an irresistible addition to any summer table. With their tender texture, charred edges, and vibrant colors, these peppers aren’t just a side dish—they’re a showpiece. This recipe uses only a few fresh ingredients to highlight the natural sweetness of bell peppers while enhancing them with a light balsamic and garlic marinade.
Grilling peppers is a beloved tradition in Mediterranean kitchens. Olive oil, herbs, and smoky heat transform simple vegetables into something spectacular. The beauty of this dish is its versatility. It pairs seamlessly with grilled meats, fish, pasta, or even crusty bread for a light vegetarian meal.
Whether you’re cooking for a weeknight dinner or entertaining guests, Balsamic Grilled Peppers bring both flavor and elegance to your table. They’re quick to prepare, beautiful to serve, and guaranteed to impress.
Recipe Yield: 4 servings
INGREDIENTS
3 large bell peppers (mixed colors), halved and seeded
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp sea salt
½ tsp freshly ground black pepper
½ tsp smoked paprika
1 garlic clove, minced
1 tbsp fresh parsley, finely chopped
INSTRUCTIONS
1. Preheat the grill:
Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
2. Prepare the peppers:
Keep peppers halved or slice each half into thick strips, depending on your preference. In a large bowl, combine olive oil, balsamic vinegar, salt, pepper, smoked paprika, and garlic. Toss peppers until evenly coated.
3. Grill the peppers:
Place pepper halves (or strips, if sliced) directly on the grill. Cook halves for 4–5 minutes per side, or strips for 2–3 minutes per side, turning once, until tender with light char marks.
4. Garnish and serve:
Transfer peppers to a serving plate, sprinkle with fresh parsley, and serve warm or at room temperature.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Choose vibrant colors: Mixing red, yellow, and orange peppers creates a visually stunning dish that also offers a variety of sweetness levels.
- Don’t overcook: Peppers should be tender yet slightly crisp to retain flavor and texture.
- Add a finishing touch: A drizzle of extra balsamic reduction right before serving deepens the flavor and adds a glossy finish.
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