Grilled red peppers with olive oil, parsley and seasonings
Enjoy a simple yet flavorful dish with our Grilled Red Peppers recipe. This quick and easy side features juicy red peppers, perfectly seasoned with olive oil, salt, black pepper, and fresh parsley. Ideal for barbecues or a healthy snack. Ready in minutes!
- 02 Apr 2025
- Cook time 7 min
- Prep time 15 min
- 4 Servings
- 5 Ingredients
Grilled red peppers with olive oil, parsley, and seasonings is a simple yet flavorful dish that makes for a perfect side or appetizer. This recipe enhances the natural sweetness of red peppers with a hint of smokiness from grilling, complemented by fresh parsley, and seasoned with olive oil, salt, and black pepper.
Ingredients:
Instructions:
- Preheat your grill to medium-high heat (around 375°F to 400°F, or 190°C to 200°C).
- Wash the red peppers thoroughly under running water.
- Pat them dry with a kitchen towel.
- Cut the peppers in half lengthwise, and remove the seeds and stem.
- In a large bowl, toss the red pepper halves with 2 tablespoons of olive oil until they are evenly coated.
- Sprinkle the peppers with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Gently toss to make sure the seasonings are evenly distributed.
- Place the seasoned red pepper halves on the preheated grill, skin-side down.
- Grill for about 6-8 minutes, or until the skin is charred and the peppers are tender. Use tongs to turn the peppers occasionally to ensure even cooking.
- While the peppers are grilling, finely chop the fresh parsley. You should have about 1/2 cup.
- Once the peppers are grilled to your liking, remove them from the grill and transfer to a serving platter.
- Sprinkle the chopped fresh parsley evenly over the grilled peppers.
- For added flavor, you can drizzle a bit more olive oil over the peppers before serving.
- Serve warm as a side dish or chilled as part of a salad.
Tips:
- Choose bright red, firm peppers without any blemishes for the best flavor.
- To ensure even grilling, cut the peppers into uniform pieces.
- If you don't have a grill, you can also roast the peppers in the oven at 450°F (232°C) until they are charred and tender.
- For a smoky flavor boost, consider adding a pinch of smoked paprika to the seasoning mix.
- After grilling, you can peel off the charred skins for a smoother texture, though this is optional.
Grilled red peppers with olive oil, parsley, and seasonings are a versatile and delicious addition to any meal. By following these tips and steps, you can make a nutrient-rich and vibrant dish that will impress your family and guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 36kcal | 2% |
| Protein | |
| Protein 1.45g | 1% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 2.86g | 8% |
| Sugar 5g | 5% |
| Fat | |
| Fat 7g | 8% |
| Saturated 1.03g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 8mg | 1% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.11mg | 9% |
| Vitamin B3 1.30mg | 8% |
| Vitamin B6 0.37mg | 21% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 170mg | 186% |
| Vitamin E 2.00mg | 13% |
| Vitamin K 130ug | 108% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.03mg | 4% |
| Iron, Fe 1.01mg | 9% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 300mg | 9% |
| Selenium, Se 0.14ug | 0% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 0.39mg | 4% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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