Description
Grilled Peppers and Onions. My favorite veggie side dish on the grill. Why let the empty space on the grill go to waste?
Ingredients
Scale
- 1 large onion (or 2 medium onions), ends trimmed and cut into ½" thick slices
- 3 red bell peppers (or a mix of red, green, and yellow) cut into planks
- ½ teaspoon kosher salt (or fine sea salt)
- 1 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt (or fine sea salt)
- ½ teaspoon fresh ground black pepper
Instructions
- Prepare the peppers and onions: Cut the onion crosswise into ½-inch rings. Cut the peppers into planks by chopping off the top and bottom of the pepper, setting the pepper cut side down, then cutting each side away from the core to make the pepper into planks. Sprinkle the onions and peppers with the salt, then brush with the olive oil.
- Preheat the grill to medium-low heat (300°F): Set the grill up for direct heat cooking at medium-low (about 300°F). 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 directly over the medium-low heat. If you are cooking on a gas grill, keep the lid closed. Cook until the peppers and onions have grill marks, about 3 minutes. Flip the peppers and onions and cook until they have good grill marks, about 3 more minutes. Flip the peppers and onions, rotating 90 degrees as you flip them (to get diamond grill marks). Cook until the peppers and onions have another set of grill marks, about 3 more minutes. Flip and cook until the peppers and onions are softened, about 3 more minutes. (Sometimes, smaller pieces of pepper will blacken before they start to soften. If pieces need to cook more, but they're getting too black, stack them on top of each other and move them to a cooler part of the grill.)
- Marinate the peppers and onions: Move the peppers and onions from the grill into a bowl, and pour the balsamic vinegar over them. Toss to coat, then let rest for at least 5 minutes and up to 15 minutes.
- Serve: Cut any overly blackened edges from the peppers and onions. I serve peppers and onions one of three ways: whole, sliced into strips, or diced into a relish. Move the peppers and onions to a serving dish, and sprinkle them with ½ teaspoon of salt and the fresh ground black pepper. Pour the remaining balsamic vinegar from the marinating bowl over the top of the peppers and onions, serve, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Grilling
- Cuisine: American