This Grilled Peppers are the perfect side dish for your next outdoor BBQ. Arrange your platter with these vibrant grilled sweet mini peppers, zucchini and baby bok choy for a creative way to add vegetables to your dinner menu.
1-½tablespoongrape-seed oil(or extra virgin olive oil)
1-½teaspoonkosher salt
1teaspoonblack pepper
1lbmini sweet peppers(cut lengthwise)
2lbszucchini(cut lengthwise)
1lbbaby 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