Grilled Peppers and Onions. My favorite veggie side dish on the grill. Why let the empty space on the grill go to waste?
- 1 large onion, ends trimmed and cut into 1/2" thick slices
- 3 red bell peppers (or a mix of red, green and yellow) cut into planks
- 1/2 tsp kosher salt
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
- Prepare the peppers and onions: Trim the ends from the onion, and cut it into 1/2 inch rings, leaving the papery outer skin on the rings. Cut the peppers into planks by chopping the top off, turning it cut side down, and cutting along the sides of the pepper to remove the sides (the "planks") from the core. (See pictures below). Sprinkle the onions and peppers with the salt, and then brush with the olive oil.
- Prepare the grill: Set the grill up for direct heat cooking at medium-low. For my Weber Summit, this means preheating the grill for ten minutes with all burners on high. Then, I clean the grates with my grill brush, and turn the burners down to medium-low.
- Grill the peppers and onions: Put the onions and peppers over the medium-low heat. If you are cooking on a gas grill, keep the lid closed. Cook for three minutes, then flip the peppers and onions. Cook for another three minutes, then flip, rotating 90 degrees (to get diamond grill marks). Cook for another three minutes, then flip and cook for a final three minutes, or until the peppers and onions are softened. (Sometimes, smaller pieces of pepper will blacken before they start to soften. If there are pieces that need to cook more, but they're getting too black, stack them on top of each other and move to a cooler part of the grill.)
- Marinate the peppers and onions: Put the peppers and onions in a bowl, and pour the balsamic vinegar on top. Toss to coat, then let rest for at least five minutes. Ten to fifteen minutes would be better.
- Serve: Cut any overly blackened edges from the peppers. Dice the peppers and onions for a relish, or slice across into strips, or leave the peppers whole and break the onions into individual rings. Move them to a serving dish, and top with any remaining balsamic vinegar from the marinating bowl. Taste for seasoning, and add salt, pepper, and more vinegar if needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Grilling
- Cuisine: American