Grilled Peppers are the perfect side dish for your next outdoor BBQ. Fill your platter with seasonal produce like these vibrant grilled sweet mini peppers, zucchini and baby bok choy. They're naturally sweet and taste delicious.
If you've never grilled peppers or vegetables in general, I highly recommend that you give it a try. Grilled vegetables can really take your side dishes to the next level. The smoky flavor from the charcoal adds an extra layer of flavor that really amplifies the taste of each type of grilled vegetable.
In my opinion, grilled vegetables only need a dash of kosher salt and black pepper and of course cooking oil such as olive oil, avocado oil or grape-seed oil. I wouldn't add any bold flavored seasoning that would take away from the natural flavors of the vegetables. In this case, simple is best.
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Ingredients
- Mini sweet peppers
- Zucchini
- Baby bok choy
- Cooking oil (extra virgin olive oil, grape-seed oil or avocado oil)
- Kosher salt
- Black pepper
Essentials
- Outdoor charcoal grill
- Charcoal
- Lighter fluid
How to grill peppers
- Wash the mini sweet peppers, zucchini and bok choy with cold water and pat dry with paper towels
- Cut the peppers lengthwise and any other vegetables you plan on grilling (I also grilled baby bok choy and zucchini (cut each type of vegetable the same way and same size)
- Lightly drizzle with extra virgin olive oil or grape-seed oil and massage the vegetables with your hands so all get coated
- Sprinkle with kosher salt and black pepper
- Preheat the grill
- Add the peppers, zucchini and bok choy on top of the grill grates and close the lid
- Cook until vegetables are charred but still are slightly crisp (do not overcook as this will make your vegetables too soft and mushy)
- Flip the vegetables halfway through the cooking time and char the other side (we cook ours 8 to 9 minutes per side at approximately 250 degrees F )
- Sprinkle again with salt and pepper for maximum flavor at the end
- (Optional) Drizzle with a light vinaigrette or juice of a lemon at the end
Frequently asked questions
Remove the grates and open any vents.
Pile in the charcoals and arrange across the barrel.
Carefully squirt lighter fluid all over the unlit charcoal and let it sit for 10 minutes or so (Please follow directions on the can before applying lighter fluid if you've never used lighter fluid).
Light the charcoals with a match and when the flame dies down put the grill grates back on.
Place your vegetables on top of the grill grates then close the lid.
Adjust the vents to reach a temperature of 250°F (the target temperature is 250°F; however, the temperature will fluctuate with the opening and closing of the lid, so a temperature between 240°F and 250°F is good).
Eggplant
Onion
Romain lettuce
Cauliflower steaks
Broccoli steaks
Mushrooms
Corn
Squash
Bell peppers are larger in size, mildly sweet, and typically come in green, red, orange, and yellow. They're great when sliced and used in salads, pastas and for making stuffed bell pepper recipes.
On the other hand, sweet peppers are much smaller in size hence the term mini sweet peppers and taste much sweeter than regular bell peppers.
Similar to bell peppers, sweet peppers also come in orange, yellow, and red. Both types of peppers are great sauteed or grilled and only require a short cooking time.
Tips
- After washing the vegetables, pat dry with paper towel to get rid of the moisture
- Drizzle lightly with extra virgin olive oil (or other cooking oil such as grape-seed oil) and gently massage the vegetables until they're all coated before placing them on the grill
- Do not use seasonings that are overpowering, I prefer just kosher salt and black pepper
- Watch the veggies closely on the grill, so they do not overcook and become too soft or mushy (you still want a slightly crisp texture)
- You can use a grill basket to make grilling smaller vegetables easier
You may also like these other grilling recipes
📖 Recipe
Sweet Grilled Peppers
Equipment
- Outdoor Grill
Ingredients
- 1-½ tbsp grape-seed oil (or extra virgin olive oil)
- 1-½ tsp kosher salt
- 1 tsp black pepper
- 1 lb mini sweet peppers (cut lengthwise)
- 2 lbs zucchini (cut lengthwise)
- 1 lb baby bok choy (cut lengthwise)
Instructions
- Wash vegetables and pat dry with paper towels
- Cut vegetables lengthwise and place on baking sheet or a large bowl. Drizzle vegetables with grape-seed oil and lightly season with salt and black pepper
- Preheat the grill to 250°F - Adjust the vents to reach a temperature of 250°F (the target temperature is 250°F; however, the temperature will fluctuate with the opening and closing of the lid, so a temperature between 240°F and 250°F is good)
- Place vegetables on charcoal grill grates and close the lid. Grill for 8 to 9 minutes. Flip vegetables over onto other side and grill for 8 to 9 minutes. (DO NOT OVERCOOK).
- Remove vegetables from grill and place on a platter to serve.
- (Optional): Sprinkle again with kosher salt or a dash of fresh lemon juice or a simple vinaigrette
Notes
- After washing the vegetables, remember to pat dry with paper towel
- Drizzle vegetables lightly with grape-seed oil or extra virgin olive oil and gently massage the vegetables until they're all coated
- Do not over-saturate the vegetables with oil before placing on the grill
- Season lightly with kosher salt and pepper (Do not use robust flavors that will overpower the true flavor of the grilled vegetables)
- Do not overcook the grilled vegetables (you want to be left with nice crisp vegetable and not soft or mushy vegetables)
- You can use a grill basket to make grilling smaller vegetables easier
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