Colorful grilled peppers are loaded with vitamin A—and make a beautiful and easy side dish! These Grilled Mixed Peppers are incredibly refreshing served with a delicious homemade dressing. You will find green and ripe bell & Italian peppers, onions, and garlic at the market this week!
- 1 green bell pepper, quartered, seeded
- 1 red bell pepper, quartered, seeded
- 1 yellow bell pepper, quartered, seeded
- 1 large onion, cut into 3/4-inch-thick slices
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh oregano
- 1 garlic clove, minced
Heat grill. In shallow bowl, combine bell peppers and onion. Drizzle with olive oil; toss to coat.
When ready to grill, remove peppers and onion from oil with tongs; place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 14 minutes or until crisp-tender, turning once.
Meanwhile, combine vinegar, oregano and garlic in same bowl; mix well.
Cut grilled peppers into 1/2-inch strips. Add peppers and onion to bowl; toss to coat. If desired, season with salt and pepper to taste.
