Rinse peppers under cold water. Place them into a large bowl and drizzle with a bit of oil and a light sprinkle of salt. Transfer to a barbecue basket lined with foil.
Place basket of peppers onto grill and close lid. Cook peppers for about 2 minutes. Lift lid and move peppers around in the basket using tongs. Close lid and continue cooking in this way, remembering to move them around every few minutes. Remove peppers from grill after about 10-15 minutes when peppers are evenly browned and slightly blistered.
Transfer peppers to large bowl and sprinkle with capers and garlic. Add a drizzle of oil and balsamic vinegar followed by a sprinkle of salt and pepper. Toss to combine then immediately cover with foil, leaving the peppers to rest for at least 5 minutes, ideally 10!.
Toss again before serving.
Grilled Mini Sweet Peppers
Ingredients
2 pounds mini sweet peppers
2 garlic cloves, roughly chopped
2 tablespoons capers, drained and roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
sprinkle kosher salt
sprinkle black pepper
Directions
Preheat barbecue to 500°F.
Rinse peppers under cold water. Place them into a large bowl and drizzle with a bit of oil and a light sprinkle of salt. Transfer to a barbecue basket lined with foil.
Place basket of peppers onto grill and close lid. Cook peppers for about 2 minutes. Lift lid and move peppers around in the basket using tongs. Close lid and continue cooking in this way, remembering to move them around every few minutes. Remove peppers from grill after about 10-15 minutes when peppers are evenly browned and slightly blistered.
Transfer peppers to large bowl and sprinkle with capers and garlic. Add a drizzle of oil and balsamic vinegar followed by a sprinkle of salt and pepper. Toss to combine then immediately cover with foil, leaving the peppers to rest for at least 5 minutes, ideally 10!.
Toss again before serving.
Grilled Mini Sweet Peppers
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Small sweet peppers blistered on a hot grill, sprinkled with chopped garlic, capers and drizzled with olive oil and aged balsamic vinegar…
One bite and you’ll understand why these are the best GRILLED MINI SWEET PEPPERS, ever!
This sensational side dish recipe answers your request for more quick and easy side dish recipes. So, just like our GRILLED CARROTS WITH ZESTY LIME GLAZE, our QUICK YELLOW AND GREEN BEANS side dish, not to mention our hugely popular LEMONY ORZO WITH ASPARAGUS, these GRILLED MINI SWEET PEPPERS are fantastic.
Here’s why:
No complicated prep steps.
Only seven ingredients.
The dish is ready in just 20 minutes.
Serve them straight from the grill or chilled the following day as leftovers.
Make sure to SHARE this recipe with all your friends; if they’re lucky enough to try it in your home or cottage, they’ll ask for it anyway. Remember to also PIN the recipe to a favourite vegetable or side dish board too. Finally, when you make our mini pepper recipe, how about taking a pic of the finished dish and posting it on Facebook or Instagram using #weekendatthecottage when you do. We’d love to see it!
For now though, here’s everything you need to know to make the best ever GRILLED MINI SWEET PEPPERS;
Five ingredients plus salt and pepper? LOVE it!
INGREDIENTS
You should be able to find all of the ingredients needed to make this easy side dish recipe at your local supermarket or neighbourhood grocery store. Looking at the photo of the ingredients reminds us of an important consideration; it doesn’t take a lot to create a memorable dish or meal. This recipe is akin to our goal; elevating an experience and taking it from simple to amazing.
Look for mini sweet peppers in your local grocery store.
MINI SWEET PEPPERS
We love all kinds of peppers here at WATC. Some of our favourite pepper recipes include these EASY VEGETARIAN STUFFED PEPPERS, our friend Michael Olson’s SAUSAGE-STUFFED JALAPEÑO POPPERS appetizer and these GRILLED SHISHITO PEPPERS with wasabi mayonnaise. For this recipe though, we went for the cutest, sweetest peppers yet in these mini sweet peppers. They come in a mix of colours – red, yellow and orange – and look like elongated mini bell peppers. Their most important feature? They’re naturally sweet, which works perfectly with garlic, capers and seasoning.
Chopping up the capers and garlic is an easy step.
GARLIC AND CAPERS
Adding capers and garlic to the grilled mini peppers is genius, yet I’m not sure I should get tons of praise since it happened by accident. This was yet another one of those “grab and use what you have on hand” moments that yielded something special. Although the recipe calls for two cloves of garlic, feel free to reduce that down to one if you’re not a big fan. Having said that, feel free to add more to taste too. I always do and the bold flavour has yet to disappoint.
Try to purchase high-quality EVOO and balsamic. You will taste the difference.
OIL, VINEGAR AND SEASONING
Make sure to have high-quality extra virgin olive oil and aged balsamic vinegar at the ready for this recipe. If it means going out and purchasing something special, this recipe is worth the effort. Having quality kosher salt and freshly cracked black pepper is also important. You will taste the difference.
Turn the peppers frequently for a pleasing, blistered pepper finish.
GRILLING
Cooking up the mini peppers on a hot charcoal or gas grill over medium-high heat (around 500°F) need not be complicated. Placing the peppers into a grilling basket makes turning them easy, while lining that basket with foil makes the clean-up easy too. The one thing to remember about grilling the peppers; blister them. Don’t leave them unattended for too long or the skin will burn and blacken too much. Move them about every few minutes to achieve that blistered grilled pepper effect.
Don’t skip this step. The peppers wilt and soften during the rest period.
REST PERIOD
Once the peppers are off the grill, simply sprinkle them with the chopped garlic and capers, drizzle with the oil and vinegar, then finish with a sprinkle each of salt and pepper. Then cover the bowl tightly with foil and walk away. Leaving them to sit covered in this fashion creates a hot, steamy environment that melds all the various flavours together as the peppers wilt in the heat.
These peppers are an easy summer side dish.
SERVE
To serve these grilled mini sweet peppers, simply remove and discard the foil, toss and serve with other tasty side dishes and your favourite main course. The peppers pair very well with our GRILLED BEEF TENDERLOIN and SIRLOIN TIP ROAST but also our PORK TENDERLOIN, GRILLED RACK OF LAMB and our TUSCAN-STYLE RIB recipe. Don’t forget to enjoy them the day after as well. Simply refrigerate leftovers in an airtight container. You can enjoy them the next day as is or added to a favourite sandwich. We’re confident you’ll find lots of different ways to enjoy them.
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Ingredients
2 pounds mini sweet peppers
2 garlic cloves, roughly chopped
2 tablespoons capers, drained and roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
sprinkle kosher salt
sprinkle black pepper
Directions
Preheat barbecue to 500°F.
Rinse peppers under cold water. Place them into a large bowl and drizzle with a bit of oil and a light sprinkle of salt. Transfer to a barbecue basket lined with foil.
Place basket of peppers onto grill and close lid. Cook peppers for about 2 minutes. Lift lid and move peppers around in the basket using tongs. Close lid and continue cooking in this way, remembering to move them around every few minutes. Remove peppers from grill after about 10-15 minutes when peppers are evenly browned and slightly blistered.
Transfer peppers to large bowl and sprinkle with capers and garlic. Add a drizzle of oil and balsamic vinegar followed by a sprinkle of salt and pepper. Toss to combine then immediately cover with foil, leaving the peppers to rest for at least 5 minutes, ideally 10!.
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