Grilled peppers and onions are one of the most versatile and delicious things you can make. They’re easy to prepare and make a delicious side dish. You can also use them as an ingredient in fajitas, sandwiches, salads, and more.
Plus, grilling is a quick and healthy way to cook vegetables. It brings out their natural sweetness and gives them a slightly smoky flavor.
This article will guide you through grilling peppers and onions, so you can create a flavorful and healthy dish every time.
Choosing the Right Peppers and Onions
The great thing about grilling peppers and onions is how forgiving it is. You can use almost any kind of pepper or onion you like. That said, some varieties stand up to grilling better than others.
Selecting Peppers
Bell peppers are a classic choice, coming in red, yellow, orange, and green. Mini sweet peppers are also a good option, and if you like a little heat, poblano peppers work well too.
The color of a bell pepper affects its sweetness, with green peppers being the least sweet and red and orange peppers being the sweetest.
Selecting Onions
Yellow, red, and sweet onions like Vidalia are all great for grilling. Yellow onions offer a balanced flavor, while red onions add a bit of a bite. Sweet onions, as the name implies, become incredibly sweet and tender when grilled.
Depending on the size of your grill and the peppers you’re using, you might want to slice your onions into strips that are about an inch wide.
Prepping Your Peppers and Onions
First, give your peppers and onions a good wash and dry them thoroughly with a clean kitchen towel. No one wants gritty grilled veggies!
For bell peppers, cut them into quarters and remove the white ribs and seeds. If you’re using mini peppers, slice them in half lengthwise and scoop out the seeds and membranes. For the onion, slice it into strips about an inch thick – this helps them stay together on the grill.
Finally, toss the peppers and onions with a good glug of olive oil, kosher salt, and freshly cracked black pepper. Don’t be shy! You can also add other seasonings at this point, like smoked paprika or dried oregano, if you’re feeling adventurous.
Grilling Methods: Indoor vs. Outdoor
You can grill peppers and onions indoors or out, depending on the weather and what equipment you have on hand. Here’s how:
Outdoor Grilling
A gas grill is a great way to get some char on your veggies. For peppers and onions, a non-stick grill basket is a must, so you don’t lose half your dinner through the grates. Aim for a grill temperature of 350-400°F, using direct heat to get that nice char we’re after.
When using a grill basket, make sure not to overcrowd it. You want the veggies to cook evenly, and too many in the basket will just steam them.
Indoor Grilling
If the weather isn’t cooperating, an indoor grill pan is a good alternative. Use a grill pan with a lid, and cook the peppers and onions on medium heat with the lid on for about 5 minutes. Then, toss them and cook for another 5 minutes or so.
General Grilling Tips
Whether you’re grilling indoors or out, don’t overcrowd the cooking surface. If you’re grilling other foods at the same time, adjust the grill temperature accordingly. The total cooking time for grilled peppers and onions should be somewhere around 10-15 minutes, depending on how soft you like them.
Serving suggestions and variations
Grilled peppers and onions are incredibly versatile. They make a fantastic side dish for a wide range of main courses, from steak and grilled chicken to tofu and fish. They’re also a natural fit alongside kabobs, burritos, quesadillas, or tacos.
Beyond side dish status, consider incorporating them into other dishes. Chopped grilled peppers and onions can add a savory sweetness to scrambled eggs or Mediterranean rice. Try adding them to hummus or an Israeli salad for a unique twist. Or, wrap them in a pita with quinoa, rice, and taco-seasoned chickpeas for a satisfying vegetarian meal.
Don’t be afraid to experiment with different flavor combinations and additions. Try grilling poblano peppers for a smoky, mild heat. Other vegetables like zucchini or mushrooms also grill beautifully alongside peppers and onions.
One of the best things about this dish is that it can be served hot, warm, or even at room temperature. And if you have any leftovers, they’ll keep well in the refrigerator for 2-3 days.
In Conclusion
Grilled peppers and onions are so easy to make and incredibly versatile. The basic recipe is delicious, but feel free to try different varieties of peppers or add your favorite herbs and spices.
Serve them as a side dish, add them to tacos or sandwiches, or use them as a topping for pizza or pasta. However, you choose to enjoy them, you’re sure to love their smoky flavor and satisfying crunch.
With just a few simple ingredients and a hot grill, you can have a healthy and delicious dish that’s perfect for any occasion.