Italian Grilled Peppers
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 12 • Difficulty: Easy
It’s remarkable that simply grilling peppers transforms them into something so magical, which is showcased in this easy side. This dish also makes a superb topping for sandwiches or burgers, or you can use it as part of an antipasto platter with other grilled veggies, olives, and cheese. Place the bell peppers on the grill skin sides down to let them get blistered and charred, creating a nice contrast to their sweetness, which is enhanced on the grill. Use a mix of colors for the peppers for a pretty presentation as well as flavor variation. These keep in the refrigerator for several days.
Ingredients
Red bell pepper
2 large, seeded, cut into quarters
Yellow bell pepper
2 large, seeded, cut into quarters
Green bell pepper
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
Jarred minced garlic
1 tsp
Fennel seeds
1 tsp, optional
Instructions
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.
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