GRILLED PEPPERS AND ONION
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
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 BREAD SALAD WITH SWEET PEPPERS AND ONIONS
Provided by Alison Roman
Categories Salad Onion Side Lunch Bell Pepper Chive Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
- Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
- Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
- Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
- Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.
GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
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
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 BELL PEPPERS, ONION AND MUSHROOMS
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
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 SWEET ONIONS
These onions are so delicious, we prepare them all year long-on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. -Mary Bilke, Eagle River, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 216 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1053mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED MIXED PEPPERS AND ONIONS
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
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 EGGPLANT, PEPPERS AND ONIONS
The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.
Provided by David Tanis
Categories dinner, lunch, vegetables, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
- Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
- Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams
AIR-FRIED ROASTED SWEET PEPPERS AND ONIONS
Serve these sweet peppers and onions with grilled steak, chicken, or fish. They also work well with tacos and fajitas.
Provided by Allrecipes
Categories Side Dish Vegetables Onion
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an air fryer to 350 degrees F (175 degrees C).
- Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes. Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 5.6 g, Fat 3.5 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 243.6 mg, Sugar 2.8 g
GRILLED SWEET PEPPERS & ONIONS
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
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
GRILLED PEPPERS & ONIONS
Grilled peppers and onions sweeten up and are perfectly tender off the grill. A simple red-wine vinaigrette drizzled over the top helps to brighten up the dish and enhance the flavors.
Provided by Jasmine Smith
Categories Healthy Grilled Vegetable Recipes
Time 20m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 87 calories, Carbohydrate 7 g, Fat 6 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 295 mg, Sugar 4 g
GRILLED ONIONS AND PEPPERS
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
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 SAUSAGES, PEPPERS AND ONIONS
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
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 SWEET ONIONS
Make and share this Grilled Sweet Onions recipe from Food.com.
Provided by Doris Barrick
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel onions.
- Cut, not quite through each onion making 8 sections.
- Cut 4 pieces of heavy duty foil into 24"x18" pieces.
- Fold each in 1/2 crosswise.
- Cut to make 12" squares.
- Place one onion in the middle of each square.
- Stir.
- together margarine or butter,mustard and hot pepper.
- Drizzle this over onions.
- Sprinkle each onion with the brown sugar.
- Bring up two opposite edges of each square and seal with double fold.
- Fold remaining two sides to enclose onion leaving room for steam to build.
- Cook over medium heat on a grill with a drip pan under the foil packets.
- Cover and grill for 25 minutes or until onions are tender.
- Cut a 2" opening in the top of each packet, cover and grill for 10 minutes more or until onions are lightly browned.
- Sprinkle with pepper to taste.
- I'm sure this could also be bake in the oven on 350 degrees for the same time as grilling.
Nutrition Facts : Calories 84.6, Fat 2.9, SaturatedFat 0.5, Sodium 41.8, Carbohydrate 14.5, Fiber 1.5, Sugar 8, Protein 1
GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS
Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit
Yield Serves 8
Number Of Ingredients 8
Steps:
- Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
- Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
- Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.
GRILLED PEPPERS AND ZUCCHINI
This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. -Karen Anderson, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender.
Nutrition Facts : Calories 57 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 186mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED BEEF FRANKS WITH SWEET PEPPERS & ONIONS
Make these Grilled Beef Franks with Peppers & Onions at your next cookout! Fire up these franks on the grill, and have a tasty dish in no time!
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Place peppers and onions in center of large sheet of heavy-duty foil; drizzle with dressing. Fold to make packet.
- Grill 15 min. or until vegetables are crisp-tender, adding franks to the grill after 6 min. and cooking until franks are heated through, turning packet and franks occasionally.
- Cut slits in foil to release steam before carefully opening packet. Place franks in buns; top with vegetable mixture.
Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g
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