Grilled Bell Peppers
Grilled bell peppers are relatively basic but transform into something impressive with a delicious balsamic marinade. Rather than marinating before grilling, this recipe turns the process on its head with a reverse marinade. First, the peppers are lightly brushed with oil and seasoned. Next, they head to the pellet grill before spending some time in the marinade.
Equipment
- Z Grills 7002C2E Wood Pellet Grill
- Z Grills OAK Wood Pellets
- Large bowls
- Tongs
Ingredients
Peppers
- 8 large bell peppers, any color
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Marinade
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- 3 tablespoons chopped fresh parsley
Instructions
- Quarter the bell peppers or cut them into large strips.
- Add the bell peppers to a bowl, drizzle with oil, and season with salt and black pepper. Toss to coat.
- Preheat your Z-Grill (preferably with branded oak or applewood pellets) or other wood pellet grill to 350 degrees Fahrenheit.
- Transfer the quartered bell peppers to the grates skin side down, close the lid, and grill for 10 minutes or until the peppers are soft with grill marks.
- Whisk the marinade ingredients together in a bowl.
- Remove the bell peppers from the grill and transfer them to the bowl. Toss to coat, then leave them to sit for 10 minutes.
- Serve.
