Grilled red peppers with olive oil, parsley and seasonings
Grilled red peppers are enhanced by a drizzle of olive oil and fresh parsley, creating a tasty side or appetizer. The method brings out the peppers' natural sweetness with a hint of smokiness and simple seasonings.
Cook time 7 min
Prep time 15 min
Ingredients:
3 red peppers2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 cup fresh parsley
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.
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.
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.
Grilled red peppers with olive oil, parsley and seasonings FAQ:
Grill the red pepper halves for about 6-8 minutes, or until the skin is charred and the peppers are tender. Turn them occasionally to ensure even cooking.
The peppers are done when the skin is charred and they are tender when pierced with a fork. You can also check for a slight softness to ensure they are cooked properly.
Store leftover grilled peppers in an airtight container in the refrigerator for up to 3-5 days. They can be enjoyed cold or reheated.
Yes, you can substitute olive oil with other oils such as avocado oil or canola oil. Each will provide a different flavor profile.
If using a grill pan, make sure it's large enough to fit the pepper halves without overcrowding. A medium-sized grill pan should work well, allowing for even grilling.
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.
Nutrition per serving
4 ServingsCalories 36kcal
Protein 1.45g
Carbohydrates 8g
Fiber 2.86g
Sugar 5g
Fat 7g
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