Quick Summary
These Grilled Mini Sweet Peppers are an easy summer side dish that comes together in minutes! The naturally sweet peppers get lightly charred on the grill, then are tossed with balsamic vinaigrette and finished with fresh basil, parsley, creamy feta, and crunchy nuts. Serve them warm or at room temperature for an easy vegetable side dish, appetizer, or addition to your summer table.
Pin this now to find it later
Grilled Mini Sweet Peppers, a Simple Summer Side Dish
If you need an easy side dish to add to your summer menu, these Grilled Mini Sweet Peppers are it! They are colorful, flavorful, and only take a few minutes to cook on the grill. The peppers become tender and lightly charred, which brings out their natural sweetness and gives them a delicious smoky flavor.
But I don’t stop there! After grilling, I toss the warm peppers with balsamic vinaigrette and arrange them on a platter with crumbled feta, lots of fresh basil and parsley, and crunchy Marcona almonds or toasted pine nuts. The combination of sweet, smoky, tangy, salty, and fresh flavors is SO good.
I love this side dish because it feels a little special but couldn’t be easier to make. Plus, you can serve the peppers warm or at room temperature, making them perfect for summer BBQs, potlucks, dinner parties, or an easy weeknight meal. They pair well with just about anything, from grilled chicken and fish to burgers and steak.
If you’re looking for a new vegetable side dish to make this summer, give these grilled mini sweet peppers a try. They are simple, fresh, and always a beautiful addition to the table!
- Mini sweet peppers: Look for firm, brightly colored peppers. I slice them in half lengthwise, and you can leave the stems on for a pretty presentation and an easy little handle for picking them up.
- Olive oil: Just enough to lightly coat the peppers so they don’t stick to the grill and develop those delicious charred edges.
- Balsamic vinaigrette: I love using homemade balsamic vinaigrette, but your favorite store-bought dressing will work just fine. The tangy dressing balances the sweet, smoky peppers beautifully.
- Fresh basil: Adds fresh summer flavor and pairs perfectly with the balsamic and feta.
- Fresh Italian parsley: Adds another layer of fresh flavor and a pop of color.
- Feta cheese: The salty, creamy feta is SO good with the sweet peppers. Use good-quality feta for the best flavor.
- Toasted pine nuts or Marcona almonds: Optional, but I highly recommend adding a little crunch! Either one is delicious.
Tips for Making Grilled Mini Sweet Peppers
Preheat the grill. You want the grill nice and hot so the peppers get those beautiful grill marks and a little char without becoming too soft.
Cut the peppers evenly. Halving them lengthwise helps them cook quickly and evenly.
Keep an eye on them. Mini sweet peppers don’t need long on the grill. Cook until they are tender with lightly charred edges, but don’t let them get too soft and mushy.
Start cut-side down. This gives the peppers the best contact with the grill and helps create that delicious char.
Dress the peppers while they are warm. Tossing them with the balsamic vinaigrette right after grilling allows them to soak up all of that flavor.
Toast the nuts. If using pine nuts or almonds, toasting them first adds even more flavor and makes them extra crunchy.
Serve warm or at room temperature. This makes the recipe especially easy for summer dinners, BBQs, and entertaining.
How to Store
- Store leftover grilled mini sweet peppers in an airtight container in the refrigerator for up to 3 days. Enjoy them cold, at room temperature, or gently reheat them in a skillet over medium heat until warmed through. You can freshen up the peppers with extra feta, basil, dressing, and nuts, if necessary.
Grilled Mini Sweet Peppers
Sweet and smoky Grilled Mini Sweet Peppers are tossed with balsamic vinaigrette and topped with fresh herbs, creamy feta, and crunchy nuts. An easy summer side dish that is perfect for grilling season!
For the Peppers:
- 16 ounces mini sweet peppers, halved lengthwise (leave the stems on if desired)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
For Garnish:
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh Italian parsley
- 1/3 cup crumbled feta cheese
- Toasted pine nuts or chopped Marcona almonds, optional
- Leaving the stems on gives the peppers a pretty presentation and makes them easy to pick up.
- Grilling brings out the peppers’ natural sweetness and adds a delicious smoky flavor.
- Homemade balsamic vinaigrette is my favorite, but your favorite store-bought dressing works well too.
- You can top with toasted pine nuts or Marcona almonds for a little crunch. Regular almonds or pistachios would also be good.Â
- Leftovers will keep in an airtight container in the refrigerator for up to 3 days. They’re delicious chilled or brought to room temperature before serving.
Calories: 89kcal, Carbohydrates: 5g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 98mg, Potassium: 168mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2455IU, Vitamin C: 97mg, Calcium: 48mg, Iron: 0.4mg
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Serving Suggestions
These grilled peppers are one of those versatile recipes that can go with almost anything! Serve them as an easy side dish with:
They would also be great for a backyard BBQ, potluck, or summer dinner party because they can sit out and be enjoyed at room temperature.
Variations
Want to change things up? Here are a few easy ideas!
- Make them spicy: Add crushed red pepper flakes or a drizzle of hot honey before serving.
- Try a different cheese: Goat cheese, ricotta salata, or shaved Parmesan would all be delicious.
- Switch up the herbs: Try fresh mint, dill, or oregano.
- Use a different dressing: My basil vinaigrette would also be delicious.
- Make them more filling: Add the grilled peppers to a bowl with cooked farro or quinoa and chickpeas.
- Turn them into an appetizer: Serve the finished peppers with grilled or toasted crusty bread and let everyone scoop them up!
