Grilled Tricolor Peppers Recipes

ROASTED TRI COLOR PEPPERS AND ONIONS

Roasted Tri Color Peppers and Onions image

Nice side dish and couldn't be healthier or easier.... great on the grill as kabobs. I love simple veggie dishes that just let the natural flavors come through!

Provided by little_wing

Categories Onions

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

olive oil flavored cooking spray
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
4 small onions
1 teaspoon Italian herb seasoning
1/2 teaspoon dried basil
1/2 teaspoon cumin

Steps:

Heat oven to 375.
Line jelly roll pan with foil and spary with cooking spray.
Cut peppers into 1" pieces.
Cut onions into quarters.
Arrange in single layer on baking sheet and spray veggies with cooking spray.
Bake 20 minutes and stir.
Sprinkle with herb blend, basil and cumin.
Increase oven to 425.
Bake 20 minutes more or until edges are black and veggies are crisp tender.

Nutrition Facts : Calories 56.4, Fat 0.4, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 12.6, Fiber 2.9, Sugar 4.6, Protein 1.9

GRILLED TRICOLOR PEPPERS

Grilled Tricolor Peppers image

Provided by Jennifer Iserloh

Categories Onion Vegetable Side Vegetarian Bell Pepper Summer Grill/Barbecue Healthy Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

Vegetable oil cooking spray
1 green bell pepper, cored, seeded and sliced into strips
1 yellow bell pepper, cored, seeded and sliced into strips
1 red bell pepper, cored, seeded and sliced into strips
1 large Vidalia onion, sliced into strips
1 tbsp olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

TRICOLOR ROASTED PEPPERS

Tricolor Roasted Peppers image

Categories Herb Pepper Side Broil Marinate Summer Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 9

Ingredients

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
2 poblano chilies (fresh green chilies, often called pasillas)
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 teaspoons minced garlic

Steps:

Char all peppers and chilies over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers and chilies. Cut peppers and chilies into large triangles.
Mix all remaining ingredients in large bowl. Add roasted peppers and chilies and toss. Season to taste with salt and pepper. Cover; chill at least 3 hours or overnight. Bring to room temperature.

GRILLED CHICKEN AND TRI-COLOR PEPPERS WITH CHIMICHURRI SAUCE - W

Grilled Chicken and Tri-Color Peppers With Chimichurri Sauce - W image

This is a really easy, but beautiful looking and tasty dish. Impress your friends! Yields 1 chicken breast, about 1/2 cup of grilled peppers and 1/3 cup of sauce per serving. 3 points per serving

Provided by Rhiannon Deux

Categories Chicken Breast

Time 21m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1 large garlic clove, smashed with the side of a knife and peeled
1/4 cup water
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 teaspoon fresh lemon juice
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
cooking spray (2 sprays)
1 lb boneless skinless chicken breast, four 4-oz pieces
1 medium sweet red pepper, sliced into 1-inch strips
1 medium orange bell pepper, sliced into 1-inch strips
1 medium yellow pepper, sliced into 1-inch strips

Steps:

Place parsley, cilantro, garlic, water, vinegar, oil, lemon juice, salt and pepper in bowl of a blender. Blend on high, pulsing, until a smooth sauce is formed; set aside.
Coat a stovetop grill pan with cooking spray. Heat over medium-high heat. Place chicken in pan and grill until cooked through, about 3 to 4 minutes per side; remove from grill pan, cover to keep warm and set aside.
Off heat, recoat grill pan with cooking spray. Place peppers in pan and cook until grill marks show on peppers, about 3 minutes per side. Serve chicken and peppers drizzled with chimichurri sauce.

Nutrition Facts : Calories 180.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 65.8, Sodium 376.5, Carbohydrate 8, Fiber 2.2, Sugar 2.7, Protein 27.8

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