Grilled Peppers And Onion Recipes

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GRILLED PEPPERS



Grilled Peppers image

The marinade for this grilled pepper recipe combines healthy olive oil with lemon juice and a bit of Worcestershire sauce for tangy flavor. So easy but oh so good.

Provided by Karen Ciancio

Categories     Side Dish

Time 30m

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon thyme
1 teaspoon basil
salt and pepper to taste
6 - 8 peppers (assorted colors look best)

Steps:

  • Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes.
  • Oil the grill and set it to medium heat. Cook the peppers over medium heat, turning often and basting occasionally until they are softened and the skin is blackened in spots.

Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

GRILLED MIXED PEPPERS AND ONIONS



Grilled Mixed Peppers and Onions image

Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

1 white onion, peeled, cut into 1/4-inch-thick rounds
1 red onion, peeled, cut into 1/4-inch-thick rounds
1 green bell pepper, cut into quarters and seeded
1 red bell pepper, cut into quarters and seeded
1 orange bell pepper, cut into quarters and seeded
1 yellow bell pepper, cut into quarters and seeded
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
  • Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

GRILLED BELL PEPPERS, ONION AND MUSHROOMS



Grilled Bell Peppers, Onion and Mushrooms image

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1/2 teaspoon peppered seasoned salt
1/2 teaspoon dried basil leaves
8 to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1 medium onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise

Steps:

  • Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
  • When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
  • Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g

GRILLED POTATOES & PEPPERS



Grilled Potatoes & Peppers image

My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! -Susan Nordin, Warren, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 10

8 medium red potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tablespoons olive oil
5 garlic cloves, thinly sliced
1 teaspoon paprika
1 teaspoon steak seasoning
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED PEPPERS AND ONION



Grilled Peppers and Onion image

Grilled peppers and onion are the perfect summer side dish! Fire up the grill for your main dish, and cook these on the side to make it a meal.

Provided by Sonja Overhiser

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 4

3 multi-colored bell peppers
1 medium red onion
1 tablespoon olive oil
1/4 teaspoon kosher salt

Steps:

  • Preheat a grill to medium-high heat (375 to 450 degrees). If using the grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray.
  • Cut the peppers into 1 1/2-inch wide strips. Cut the onion into wide strips and separate the layers with your fingers. Place them in a bowl and mix with the olive oil and kosher salt.
  • Grill in the grill basket or on the foil tray for 15 to 20 minutes until tender, turning the vegetables a few times to ensure even cooking.

Nutrition Facts : Calories 74 calories, Sugar 5.4 g, Sodium 150.5 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 2.6 g, Protein 1.3 g, Cholesterol 0 mg

GRILLED SAUSAGE, PEPPERS AND ONIONS (NINJA FOODI GRILL)



Grilled Sausage, Peppers and Onions (Ninja Foodi Grill) image

Grilled Sausage, Peppers and Onions is a super simple low carb meal you can make in your Ninja Foodi Grill or traditional grill.

Provided by Cris

Categories     Main

Number Of Ingredients 5

6 brats (or sausages of your choice)
2 bell peppers (sliced thick)
1/2 yellow onion (sliced thick)
1 tbsp avocado oil (or olive oil)
salt and pepper (to taste)

Steps:

  • Preheat your Ninja Foodi Grill (with grill grate insert) or traditional grill to medium heat.
  • Drizzle vegetables with oil and season with salt and pepper and either place on grate for crisper vegetable or carefully place under the grate for a more sauteed vegetable.
  • Add sausages to the grate.
  • Cook for 10 minutes.
  • Toss vegetables and turn sausages.
  • Cook for an additional 10 minutes or until sausages reach an internal temperature of at least 160 and are charred to desired amount.

Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Protein 10 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 560 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CARAMELIZED ONIONS AND BELL PEPPERS



Caramelized Onions and Bell Peppers image

Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage.

Provided by Jennifer Segal, inspired by How to Cook Everything by Mark Bittman

Categories     Vegetables & Sides

Time 25m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
1 large yellow onion, peeled and sliced into ¼-inch strips
4 bell peppers, stemmed, seeded and cut into ¼-inch strips
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions, peppers, salt and pepper.
  • Reduce the heat to medium-low and cook, stirring frequently, until the onions are caramelized and the peppers are tender and slightly browned, 15 to 20 minutes. If a brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat as necessary.
  • Add balsamic vinegar and thyme and turn the heat down to low. Cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.

Nutrition Facts :

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS



Grilled Italian Sausage with Peppers and Onions image

Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 35m

Yield 5

Number Of Ingredients 9

1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small white onion, sliced into petals
1 small red onion, sliced into petals
1 tablespoon olive oil
½ teaspoon dried Italian seasoning
1 pinch salt and ground black pepper to taste
5 (4 ounce) links hot Italian sausage links

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
  • Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g

GRILLED ONIONS AND PEPPERS



Grilled Onions and Peppers image

This quick side dish can be prepared in the same pan as the Grilled Latin-Style Skirt Steak, adding an abundance of flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     BBQ & Grilling Recipes

Number Of Ingredients 5

2 white onions
2 green bell peppers
olive oil
salt
freshly ground black pepper

Steps:

  • Slice onions and green bell peppers, season with olive oil, salt and pepper.
  • Place vegetables on a grill, along with the steak that has been marinated.
  • Cook about 4 minutes on each side.

ROASTED PEPPERS & ONIONS



Roasted Peppers & Onions image

Roasted peppers and onions complement just about everything from grilled and roasted meats to seafood. This easy low-carb side dish, with its vibrant color and simple flavor, is sure to become a staple.

Provided by Liv Dansky

Categories     Healthy Bell Pepper Side Dish Recipes

Time 35m

Number Of Ingredients 10

1 medium red bell pepper, sliced
2 medium yellow bell peppers, sliced
1 medium orange bell pepper, sliced
1 large red onion, cut into 12 wedges
2 tablespoons extra-virgin olive oil
¾ teaspoon salt
½ teaspoon ground pepper
1 tablespoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons roughly chopped fresh basil

Steps:

  • Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.
  • Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.
  • Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.

Nutrition Facts : Calories 74.5 calories, Carbohydrate 7.6 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 295 mg, Sugar 3.7 g

GRILLED SWEET PEPPERS & ONIONS



Grilled Sweet Peppers & Onions image

Make and share this Grilled Sweet Peppers & Onions recipe from Food.com.

Provided by Dancer

Categories     Onions

Time 37m

Yield 4 serving(s)

Number Of Ingredients 7

1 large onion, chopped
1 red pepper, sliced thin
1 yellow pepper, sliced thin
2 garlic cloves
salt and pepper
2 tablespoons olive oil
1 tablespoon balsamic vinegar

Steps:

  • Grilled onion and pepper over medium coals until tender 12 to 15 minutes.
  • Then saute for few minutes in a skillet until soften.

Nutrition Facts : Calories 97.9, Fat 7, SaturatedFat 1, Sodium 3, Carbohydrate 9, Fiber 1.6, Sugar 2.9, Protein 1.2

BEST GRILLED VEGETABLES WITH ITALIAN MARINADE



Best Grilled Vegetables with Italian Marinade image

Zucchini, bell pepper, onions, and mushrooms become sweet and savory when cooked on the grill. With just a bit of olive oil and sprinkling of Italian seasoning, this cooking method is simple and lets the vegetables natural goodness shine through.

Provided by Marisa Franca

Categories     Side Dish     Vegetables

Time 25m

Number Of Ingredients 13

4 colored bell peppers (cleaned and cut into large pieces )
2 small zucchini (sliced into 1/2" thick )
1 onion (peeled and cut vertically into long slices )
8 oz mushrooms (cleaned and whole if small or halved if larger)
2 tbsp olive oil (extra virgin )
1 tbsp Italian seasoning
Kosher Salt
Freshly ground black pepper
Basil leaves for sprinkling on top
3 tbsp olive oil (extra virgin)
1 garlic clove (minced)
1/2 fresh lemon (squeezed )
Kosher salt and freshly ground pepper

Steps:

  • Place all the vegetables in large bowl with the olive oil and Italian seasoning. Toss to combine.
  • Preheat grill to medium high heat. Spray the grill pan with vegetable spray oil.
  • Pour the vegetables into the grill pan and place pan on baking sheet for easy transport.
  • Place the basket on the grill and close the lid. Cook for about 15 minutes stirring with the wooden spoon occasionally. Don't overcook. You want the veggies crisp tender.
  • Take the grill basket off of the grill with oven mitts and place on the baking sheet.
  • Pour the veggies into a serving bowl and sprinkle lightly with salt and pepper.
  • Pour the marinade over the veggies and mix well. Taste and add salt and pepper if necessary.
  • Sprinkle with the fresh basil and serve immediately.
  • Whisk the oil, lemon juice, garlic, salt and pepper together.
  • Pour over the grilled vegetables and mix well.

Nutrition Facts : Calories 138 kcal, Carbohydrate 7 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Sodium 5 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

BEST GRILLED PEPPERS AND ONIONS



Best Grilled Peppers and Onions image

Categories     Pepper     Backyard BBQ     Fourth of July     Picnic     Summer     Side     Grill/Barbecue

Number Of Ingredients 9

1 pound Bell peppers
1 piece Onion
1 tablespoon EVoo
3-4 splash Balsamic Vin
3 splash Soy Sauce
2 dashes S & P
2 tablespoons Chives
2 tablespoons Lemon Juice
1 clove Garlic Clove

Steps:

  • 1. Marinate peppers and onions in vin, soy and S and P. The grill until charred
  • 2. In bowl combine cilantro, chives. lemon and garlic. Allow to steam

GRILLED SAUSAGES, PEPPERS AND ONIONS



Grilled Sausages, Peppers and Onions image

The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.

Provided by Ali Slagle

Categories     sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 sweet or hot Italian pork sausages (about 1 pound)
1 pound bell peppers (any color), seeds and stem removed, cut crosswise into 1/2-inch-thick rings
2 large yellow or red onions, peeled and cut crosswise into 1/2-inch-thick rings (about 1 1/2 pounds total)
Olive oil
Kosher salt and black pepper
4 hero, hoagie or sub rolls, about 6 inches long, halved lengthwise but still connected
1/4 cup red wine, Sherry or apple cider vinegar
Pinch of dried oregano (optional)

Steps:

  • Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
  • Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
  • Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
  • To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.

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