Not only are they delicious, but Grilled Peppers and Onions are incredibly versatile. Serve them as a side dish, alongside grilled burgers or sausages, stuff them into tacos or wraps, toss them over salads or grain bowls.
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Grilled Peppers and Onions – A Summertime Side Dish
There’s something unmistakable about summer in every bite of perfectly grilled vegetables. These Grilled Peppers and Onions are smoky, slightly sweet, and tender with a hint of char — a simple side that pairs beautifully with burgers, chicken, fish, or even a grain bowl. Quick to prepare and easy to adapt, this recipe highlights the natural sweetness of bell peppers and the caramelized depth of red onions. It’s an ideal choice whether you’re hosting a backyard barbecue or looking for an effortless weekday side.
Ingredients
- Colorful Bell Peppers – Use red, yellow, and orange for their sweetness and visual appeal. Green bell pepper is fine if that’s what you have on hand.
- Red Onion – Slices of red onion caramelize nicely on the grill and add a mild, sweet bite.
- Oil – Choose a high smoke-point oil such as avocado oil, light olive oil, or canola oil.
- All-Purpose Seasoning – A simple blend of salt, pepper, garlic powder, and paprika works well. Swap in taco, fajita, or Italian seasoning depending on the meal you’re serving.
How to Make Grilled Peppers and Onions
Preheat your grill to medium-high heat (around 400–450°F / 200–230°C). A hot grill gives a nice sear and char without overcooking the vegetables.
Trim and core the bell peppers, then cut them into bite-size strips or chunks. Peel and cut the red onion into similar-sized pieces so everything cooks evenly. Place the chopped vegetables in a large mixing bowl.
Drizzle the oil over the peppers and onions and toss until they are evenly coated. Sprinkle on your all-purpose seasoning and toss again to distribute the flavors.
If you have a grilling basket, place it on the grill and let it heat for a minute. If not, you can thread the vegetables onto skewers or create a foil packet (see tips below).
Transfer the seasoned vegetables to the grill basket and place over the preheated grill. Cook for about 10–12 minutes, stirring every 3–4 minutes, until the peppers are tender and the onions are caramelized and slightly charred.
Remove from the grill and serve immediately while hot. These are best eaten fresh but also reheat well for leftovers.
tips, tricks and questions
Can I make this without a grill basket?
Yes. Thread the vegetables on metal or soaked wooden skewers for easy flipping, or toss them into a foil packet with a little oil and close the packet before placing it on the grill. Foil keeps everything contained and still allows caramelization.
Can I use different onions?
Absolutely. Yellow or sweet onions work well and will caramelize nicely. Red onions add color and a slightly sweeter flavor when grilled.
What’s the best oil to use?
A high smoke-point oil such as avocado oil or light olive oil is best for grilling. Extra virgin olive oil has a lower smoke point and can burn at high temperatures.
How should I season them?
Keep it simple with salt, pepper, garlic powder, and smoked paprika. For different cuisines, try fajita seasoning, Italian herbs, or a squeeze of lemon and fresh herbs off the grill.
Can I prepare these ahead of time?
You can chop and season the vegetables a few hours ahead and keep them covered in the refrigerator. Bring them to near room temperature before grilling for even cooking.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or under the broiler until warmed through. Leftover grilled peppers and onions are also great cold in salads or sandwiches.
If you like this Grilled Peppers and Onions Recipe you might also like:
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