Grilled Onions And Peppers Recipes

GRILLED PEPPERS AND ONION

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.

GRILLED MIXED PEPPERS AND ONIONS

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 STRIPED BASS WITH FIRE-ROASTED ONIONS AND PEPPERS

Steps:

• Preheat a grill to medium high.
• Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets.
• Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges.

GRILLED BEER BRATS WITH PEPPERS AND ONIONS

Steps:

• Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
• Preheat a grill or cast-iron griddle to medium-high heat.
• Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
• When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
• To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.

GRILLED ONIONS AND PEPPERS

Steps:

• Prepare the onions by trimming off the roots at the end. Rinse the onions and peppers thoroughly and pat them dry with paper towels.
• Place onions and peppers on a plate or in a shallow baking dish and drizzle them with vegetable oil.
• Use your hands to rub the oil all over the onions and peppers.
• Sprinkle liberally with salt and pepper.
• Grill on the barbecue for about 10 minutes or until the skin of the peppers is browned and they are soft. The onions will be slightly browned and wilted.

GRILLED PEPPERS & ONIONS

Steps:

• Preheat grill to medium-high (400-450°F). Brush bell peppers and onions with 1 tablespoon olive oil; sprinkle with salt and pepper.
• Oil the grill grates by partially soaking a few paper towels in canola oil and using tongs to quickly wipe the grates. Place the vegetables on the oiled grates; grill, covered, until just tender, 4 to 5 minutes per side. Transfer to a serving platter.
• Whisk vinegar and remaining 1 1/2 tablespoons olive oil in a small bowl. Drizzle over the grilled vegetables. Garnish with basil, if desired.

GRILLED BOUDIN WITH ONIONS, PEPPERS, AND MUSHROOMS

Steps:

• Combine bell peppers, onion, mushrooms, olive oil, and seafood seasoning in a large bowl. Stir until evenly combined. Set aside while you preheat the grill.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place boudin directly on the grate. Place vegetable mixture in a grill basket. Grill for 5 minutes. Turn boudin over, stir the vegetables, and cook until an instant-read thermometer inserted into the sausage reads 160 degrees F (71 degrees C), about 5 minutes more.
• Place boudin in hot dog buns, top with mustard, and serve with vegetables.

GRILLED ONIONS AND PEPPERS

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.

GRILLED POTATOES & PEPPERS

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.

GRILLED SAUSAGES, ONIONS AND PEPPERS

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
• Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
• Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
• Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.

GRILLED SAUSAGES, PEPPERS AND ONIONS

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.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

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.

GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS

Steps:

• Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
• Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
• Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
• Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
• Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
• Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
• Serve hot or cold!

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

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.

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.