Best 3 Grilled Sweet Peppers Onions Recipes

Grilled sweet peppers and onions are a flavor-packed, versatile dish that can be enjoyed as a side dish, appetizer, or main course. With their slightly smoky flavor and tender-crisp texture, these grilled vegetables are sure to be a hit at your next barbecue or cookout. Whether you prefer classic grilled bell peppers and onions or want to try something different with your favorite seasonings, there's a recipe out there for everyone. So fire up your grill and get ready to enjoy this delicious and healthy dish!

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Grilled Portobello Mushrooms, Sweet Peppers and Onions image

Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Ingredients

1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds

Steps:

Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

GRILLED SWEET PEPPERS & ONIONS

Grilled Sweet Peppers & Onions image

Make and share this Grilled Sweet Peppers & Onions recipe from Food.com.

Provided by Dancer

Categories Onions

Time 37m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 large onion, chopped
1 red pepper, sliced thin
1 yellow pepper, sliced thin
2 garlic cloves
salt and pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Steps:

Grilled onion and pepper over medium coals until tender 12 to 15 minutes.
Then saute for few minutes in a skillet until soften.

Nutrition Facts : Calories 97.9, Fat 7, SaturatedFat 1, Sodium 3, Carbohydrate 9, Fiber 1.6, Sugar 2.9, Protein 1.2

GRILLED FLANK STEAK WITH PARSLEY SAUCE, ROASTED SWEET PEPPERS AND GRILLED ONIONS AND GOAT CHEESE POTATO PUREE

Grilled Flank Steak with Parsley Sauce, Roasted Sweet Peppers and Grilled Onions and Goat Cheese Potato Puree image

Provided by Bobby Flay

Categories main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/2 cup olive oil
6 cloves garlic
1 flank steak, 2-2 1/2 pounds
Salt and freshly ground pepper
Olive oil
6 cloves garlic, peeled and thinly sliced, plus 2 cloves garlic, chopped
2 shallots, coarsely chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup red wine
3 cups chicken stock
1 cup veal stock
1/4 cup chopped parsley
2 roasted red pepper, peeled, seeded and diced
1 Spanish onion, sliced, grilled and diced
1 1/4 cup heavy cream
6 ounces soft goat cheese
6 potatoes, cooked, peeled and diced and kept warm
4 tablespoons unsalted butter, softened
Salt and freshly ground pepper

Steps:

Combine the olive oil and garlic in a large shallow baking dish. Add the flank steak and turn to coat on both sides. Cover and marinate in the refrigerator for 2 hours or overnight. Remove from the refrigerator 30 minutes before grilling. Heat the grill to high heat. Remove the steak from the marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for rare to medium-rare doneness. Let rest 10 minutes before slicing across.
Heat 1 tablespoon of olive oil in a small saute pan over medium heat. Add the sliced garlic and saute until lightly golden brown. Remove with a slotted spoon to a paper towel-lined plate. Heat 2 tablespoons of olive oil in a medium saucepan. Add the shallot, remaining chopped garlic, carrots and celery and cook until softened. Add wine and reduce by half. Add chicken and veal stock and cook until reduced by half. Strain the mixture into a clean medium saucepan. Add the toasted garlic, parsley, peppers and onion and cook for 5 minutes. Season with salt and pepper and spoon over the steak.
Place goat cheese in a small food processor with 1/4 cup of the heavy cream and process until smooth. Rice potatoes into a large bowl. Mix in the butter and 1 cup of the heavy cream. Fold in the goat cheese mixture and season with salt and pepper to taste.

Tips:

Choose ripe and firm peppers and onions. Look for peppers that are brightly colored and have smooth, unblemished skin. Onions should be firm and have no signs of sprouting or bruising.
Cut the peppers and onions into uniform pieces. This will help them cook evenly. If the pieces are too large, they may not cook through properly. If they are too small, they may burn.
Toss the peppers and onions with a little bit of olive oil before grilling. This will help them to caramelize and prevent them from sticking to the grill grates.
Season the peppers and onions with salt, pepper, and any other desired spices. This will help them to develop flavor.
Preheat the grill to medium-high heat before cooking the peppers and onions. This will help them to cook quickly and evenly.
Grill the peppers and onions for 8-10 minutes per side, or until they are tender and slightly charred. Be sure to turn them occasionally so that they cook evenly.
Remove the peppers and onions from the grill and let them cool slightly before serving. They can be served as a side dish or used as a topping for tacos, sandwiches, or salads.

Conclusion:

Grilled sweet peppers and onions are a delicious and versatile dish that can be enjoyed in many different ways. They are perfect for a summer cookout or as a healthy side dish. With just a few simple ingredients and a little bit of time, you can create a delicious and flavorful dish that everyone will enjoy.