Grilled Peppers with Basil and Garlic Marinade

Nothing says summer quite like grilled peppers—sweet, smoky, and bursting with flavor. This easy side dish is perfect for outdoor cookouts, potlucks, or a simple weeknight dinner. With just a few fresh ingredients and a hot grill pan, you can transform humble bell peppers into a vibrant Mediterranean delight.

Why Everyone Will Love This Recipe

• Naturally sweet and smoky: Grilling brings out the best in bell peppers.
• Quick & easy: Minimal prep, maximum flavor.
• Vegan and gluten-free: A side dish that works for almost every diet.
• Versatile: Serve it warm, chilled, or tossed into sandwiches or grain bowls.

What Is Grilled Peppers?

Grilled peppers are bell peppers that have been sliced and seared until tender and slightly charred, enhancing their sweetness and deepening their flavor. This dish has Mediterranean roots—often found in Italian, Spanish, or Greek cuisine—where simple grilled vegetables are dressed with olive oil, garlic, and fresh herbs. It’s a staple on summer tables, both as a side dish and antipasto.

Pro Tips for the Best Grilled Peppers

• Use different colors: Red, yellow, and orange peppers each offer unique sweetness and visual appeal.
• Don’t crowd the pan: Grill in batches if needed to get that perfect char.
• Let them rest: Let the peppers sit for a few minutes after grilling so they soak up the marinade better.
• No grill? Use a cast iron skillet or broil them in the oven.

Frequently Asked Questions

Can I Roast the Peppers Instead of Grilling?

Yes! Roasting at 425°F for about 25–30 minutes is a great alternative.

Should I Peel the Skin Off After Grilling?

It’s optional. Leaving the skin on adds texture and a smoky taste, but you can peel it if you prefer a softer result.

Can I Make These Ahead of Time?

Absolutely. They taste even better after marinating in the fridge for a few hours or overnight.

What Herbs Can I Use Instead of Basil?

Fresh parsley, thyme, or oregano work well. You can also mix herbs for added complexity.

How Do I Keep the Peppers from Sticking?

Brush the grill or grill pan lightly with oil and avoid moving the peppers too soon—they’ll release naturally when ready.

Can I Add Vinegar to the Marinade?

Yes, a splash of balsamic or red wine vinegar adds a tangy punch and balances the sweetness.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Let the peppers sit at room temperature for a few minutes before serving to bring out their flavors. Avoid reheating—these are best served cold or at room temp.

How to Freeze

Grilled peppers can be frozen, but without the marinade for better texture. Place cooled grilled strips in a single layer on a tray. Once frozen, transfer to a zip-top freezer bag. Store for up to 2 months. Thaw in the refrigerator and toss with fresh garlic, basil, and oil before serving.

How to Make Grilled Peppers

Remove the stems, seeds, and white filaments. Cut the peppers into even strips.

Heat a grill pan over medium-high heat. Place the peppers skin-side down and grill for about 5 minutes per side, until tender and slightly charred.

In a small bowl, combine olive oil, chopped basil, and sliced garlic. Stir well.

Arrange the grilled pepper strips on a serving dish and pour the marinade over them.

Let them sit for a few minutes to absorb the flavors, then enjoy!