Grilled Mini Sweet Peppers

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Recipe from Two Peas and Their Pod

Sweet and smoky Grilled Mini Sweet Peppers are tossed with balsamic vinaigrette and topped with fresh herbs, creamy feta, and crunchy nuts. An easy summer side dish that is perfect for grilling season!

Prep Time10

Cook Time7

Total Time17

Course: Side Dish

Cuisine: American

Keyword: balsamic vinaigrette, basil, feta cheese, peppers

Servings:

Calories: 89kcal

Ingredients

For the Peppers:

16 ounces mini sweet peppers, halved lengthwise (leave the stems on if desired)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste

For the Dressing:

3 tablespoons balsamic vinaigrette, divided

For Garnish:

3 tablespoons chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1/3 cup crumbled feta cheese
Toasted pine nuts or chopped Marcona almonds, optional

Instructions

Preheat the grill. Heat a grill or grill pan to medium-high heat.
Season the peppers. Place the halved mini sweet peppers in a large bowl. Drizzle with the olive oil and season with salt and black pepper. Toss until evenly coated.
Grill the peppers. Arrange the peppers cut-side down on the grill. Cook for 3 to 4 minutes, then flip and grill for another 2 to 3 minutes, or until the peppers are tender and lightly charred.
Dress the peppers. Transfer the warm peppers back to the bowl. Drizzle with 2 tablespoons of the balsamic vinaigrette and toss gently to coat.
Finish and serve. Arrange the peppers on a serving platter. Sprinkle with the feta, basil, parsley, and pine nuts or almonds, if using. Drizzle with the remaining 1 tablespoon balsamic vinaigrette and serve warm or at room temperature.

Notes

Leaving the stems on gives the peppers a pretty presentation and makes them easy to pick up.
Grilling brings out the peppers' natural sweetness and adds a delicious smoky flavor.
Homemade balsamic vinaigrette is my favorite, but your favorite store-bought dressing works well too.
You can top with toasted pine nuts or Marcona almonds for a little crunch. Regular almonds or pistachios would also be good.
Leftovers will keep in an airtight container in the refrigerator for up to 3 days. They're delicious chilled or brought to room temperature before serving.

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