GRILLED BELL PEPPERS WITH BALSAMIC GLAZE

GRILLED BELL PEPPERS WITH BALSAMIC GLAZE

Grilled Bell Peppers With Balsamic Glaze brings vibrant colour and bold flavour to the table, transforming humble peppers into a striking side dish. The strips of red and yellow peppers are brushed lightly with olive oil and grilled over high heat until the skins blister, char and develop a delicate smokiness that enhances their natural sweetness. A final drizzle of syrupy balsamic glaze adds just the right amount of tangy richness, creating perfect balance in every bite. This recipe is ready in under fifteen minutes, delivers effortless elegance for weeknight meals, barbecues or relaxed weekend brunches. This balsamic glaze is garnished with fresh basil or a pinch of sea salt. The peppers look as impressive as they taste. These grilled Bell Peppers With Balsamic Glaze is naturally vegan, gluten-free and low in calories, which proves that seasonal produce can be transformed into a dish that is both simple and unforgettable.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

Mediterranean

PREPARATION/TECHNIQUES

Barbecue / Grill

OCCASION/HOLIDAY

Backyard BBQ, Picnic, Summer

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Wheat / Gluten‑Free, Low Fat, Low/No Sugar, Quick & Easy, Kid Friendly

DISH TYPE

Snack

INGREDIENTS

There are the following ingredients for Grilled Bell Peppers With Balsamic Glaze:

• 75 grams | 2.65 ounces | ½ red bell pepper, cut into strips
• 75 grams | 2.65 ounces | ½ yellow bell pepper, cut into strips
• 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
• 5 millilitres | 0.17 fluid ounces | 1 teaspoon balsamic glaze

FULL NUTRITIONAL INFORMATION

• Calories: 107 kilocalories
• Fat: 4.6 grams
• Saturated Fat: 0.6 grams
• Carbohydrate: 14.0 grams
• Sugar: 10.8 grams
• Fibre: 3.2 grams
• Sodium: 11 milligrams
• Protein: 1.5 grams
• Calcium: 11 milligrams
• Potassium: 316 milligrams
• Iron: 0.6 milligrams

PREPARATION

These steps are followed for the preparation of Grilled Bell Peppers With Balsamic Glaze:

• Preheat The Grill: Heat the barbecue or grill pan to medium flame. Ensure grates are clean and lightly oiled to prevent sticking.
• Toss With Oil: In a bowl, gently toss red and yellow pepper strips with 1 teaspoon olive oil until each strip is evenly coated.
• Season Lightly: Arrange strips in a single layer on the hot grill. Leave space between them for air circulation and even charring.
• Grill To Char: Cook for 3 minutes on the first side without moving and allow skin to blister. Flip and grill for another 2 minutes until tender and charred in spots.
• Drizzle Glaze: Transfer peppers to a serving plate. Immediately drizzle 1 teaspoon of balsamic glaze over the hot strips to infuse sweet‑tart flavour.
• Garnish And Serve: Sprinkle with fresh basil leaves or a pinch of sea salt if desired. Serve warm alongside mains or as part of an antipasti platter.

PREPARATION TIME

5 minutes

COOKING TIME

5 minutes

TIPS

Here are some helpful tips for Grilled Bell Peppers With Balsamic Glaze:

• Even Slicing: Cut peppers into uniform widths so they cook evenly and char consistently.
• Dry Well: Pat pepper strips with kitchen paper before tossing to help oil and glaze adhere.
• Preheat Thoroughly: A hot grill ensures quick searing and prevents sogginess.
• Limit Movement: Let strips sit untouched for true char marks because flipping too often reduces caramelisation.
• Glaze Control: Drizzle glaze right after grilling so it warms and spreads, rather than cooling and thickening.
• Serve Immediately: Charred peppers taste best hot because the glaze soaks in while they’re warm.

VARIATIONS

• Herb Boost: Sprinkle chopped fresh rosemary or thyme over peppers before serving.
• Spicy Twist: Add a pinch of chilli flakes or smoked paprika to the oil for gentle heat.
• Cheesy Finish: Top with crumbled feta or shaved Parmesan for a creamy contrast.
• Garlic Infusion: Stir ¼ teaspoon garlic powder into the oil before tossing for extra savoury depth.
• Citrus Zing: Mix ½ teaspoon lemon zest into the glaze for bright and aromatic notes.

PREPPING AND STORAGE

• Refrigerator: Store cooled grilled peppers in an airtight container for up to two days. Reheat briefly on the grill or under the broiler for 2 minutes, then re-drizzle glaze.
• Freezer: Freezing is not recommended because the texture of bell peppers degrades after freezing. Always prepare fresh for the best quality.