Italian Grilled Peppers
- Total Time
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 spray2 spray(s)
table salt1 tsp, divided
black pepper½ tsp, freshly ground, divided
fresh parsley¼ cup(s), fresh, chopped
olive oil2 Tbsp, extra virgin
red wine vinegar2 Tbsp
minced garlic1 tsp
fennel seed1 tsp, optional
- Preheat grill or stovetop grill pan to medium-high.
- Coat peppers with cooking spray; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Grill until lightly charred and tender, turning occasionally, about 10 minutes.
- 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.