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.
Servings 4
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Total Time 25 minutesmins
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
½teaspoon kosher salt
½ teaspoon black pepper
Marinade
¼cup balsamic vinegar
¼ cup olive oil
4 garlic cloves, minced
1 teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon black pepper
¼teaspoon 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.