Grilled Bell Peppers with Balsamic Glaze
These Vibrant and flavourful Grilled Bell Peppers with Balsamic Glaze turn simple produce into a show-stopping side dish. This blasmic glaze contains red and yellow bell pepper strips that are lightly coated in olive oil, then seared over high heat until the skins blister and char, lending a smoky depth. A finishing drizzle of sweet and syrupy balsamic glaze brings a bright acidity that balances the natural sweetness of the peppers. This grilled dish is ready in under fifteen minutes from preparation to plate. This recipe elevates barbecues, weekend brunches or weeknight dinners with minimal effort, which is garnished with fresh basil or a sprinkle of sea salt to accentuate the flavours. These grilled bell peppers with balsamic glaze are naturally vegan, gluten-free and low in calories. It’s a delicious way to enjoy seasonal peppers at their peak.
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
Fritter
INGREDIENTS
There are the following ingredients for Grilled Bell Peppers With Balsamic Glaze:
- ½ red bell pepper
- ½ yellow bell pepper
- 1 teaspoon olive oil
- 1 teaspoon balsamic glaze
- ¼ teaspoon fresh basil or sea salt (Optional garnish)
FULL NUTRITIONAL INFORMATION
- Calories: 85.1 kilocalories
- Fat: 4.9 grams
- Saturated Fat: 0.7 grams
- Carbohydrates: 10.4 grams
- Sugar: 3.3 grams
- Sodium: 5.6 milligrams
- Fibre: 2.1 grams
- Protein: 1.5 grams
- Calcium: 16.1 milligrams
- Iron: 0.8 milligrams
- Potassium: 329.1 milligrams
PREPARATION
These steps are followed for the preparation of Grilled Bell Peppers With Balsamic Glaze:
- Preheat The Grill: Heat barbecue or grill pan to medium flame (around 200 °C). 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, allowing skins 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 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.
PREP 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
- Fridge: 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.