Italian Grilled Peppers

Total Time
25 min
15 min
10 min
A great side dish but also a super topping for sandwiches and burgers. Or use as part of an antipasto platter with other grilled veggies, olives and cheese.


sweet red pepper(s)

2 large, seeded, cut into quarters

yellow pepper(s)

2 large, seeded, cut into quarters

green pepper(s)

2 large, seeded, cut into quarters

cooking spray

2 spray(s)

table salt

1 tsp, divided

black pepper

½ tsp, freshly ground, divided

fresh parsley

¼ cup(s), fresh, chopped

olive oil

2 Tbsp, extra virgin

red wine vinegar

2 Tbsp

minced garlic

1 tsp

fennel seed

1 tsp, optional


  1. Preheat grill or stovetop grill pan to medium-high.
  2. Coat peppers with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Grill until lightly charred and tender, turning occasionally, about 10 minutes.
  4. Place peppers in a medium bowl; add parsley, oil, vinegar, garlic, fennel seeds (if using), remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper and toss to coat. Yields 2 pieces of pepper (1/2 a pepper total) per serving.


These keep in the refrigerator for several days.

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