GRILLED PEPPERS AND ONION
Grilled peppers and onion are the perfect summer side dish! Fire up the grill for your main dish, and cook these on the side to make it a meal.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat a grill to medium-high heat (375 to 450 degrees). If using the grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray.
- Cut the peppers into 1 1/2-inch wide strips. Cut the onion into wide strips and separate the layers with your fingers. Place them in a bowl and mix with the olive oil and kosher salt.
- Grill in the grill basket or on the foil tray for 15 to 20 minutes until tender, turning the vegetables a few times to ensure even cooking.
Nutrition Facts : Calories 74 calories, Sugar 5.4 g, Sodium 150.5 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 2.6 g, Protein 1.3 g, Cholesterol 0 mg
SAUTEED ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
GRILLED BEER BRATS WITH PEPPERS AND ONIONS
Steps:
- Heat the oil in a large, deep saute pan or Dutch oven set over medium-high heat. Add the bacon and cook until browned and crispy, 3 to 5 minutes. Add the onions, the green and red peppers and the garlic and cook for another 4 to 5 minutes, or until the peppers are wilted and lightly browned. Add the beer, chicken stock, thyme, bay leaf and rosemary and deglaze the pan. Prick holes in the brats with a fork or skewer to prevent them from bursting during cooking. Add the brats to the pan, reduce the heat and simmer gently for 15 to 17 minutes, turning the brats halfway through.
- Preheat a grill or cast-iron griddle to medium-high heat.
- Remove the brats from the pot; let the braising liquid continue to simmer and reduce. Pat the brats dry with paper towels, then score them diagonally, making 3 or 4 shallow incisions on either side (this will ensure plenty of crispy edges when grilled). Brush the grill lightly with oil and grill the brats for 2 to 3 minutes per side, or until well-marked.
- When the braising liquid has reduced to the consistency of a sauce, remove it from the heat and stir in the mustard and butter. Taste and adjust the seasoning with salt and pepper.
- To serve, spoon some of the braising sauce, along with the peppers and onions, onto a platter. Set the grilled brats on top and drizzle with the remaining sauce. Garnish with chopped parsley and serve.
GRILLED SAUSAGE, PEPPERS AND ONIONS (NINJA FOODI GRILL)
Grilled Sausage, Peppers and Onions is a super simple low carb meal you can make in your Ninja Foodi Grill or traditional grill.
Provided by Cris
Categories Main
Number Of Ingredients 5
Steps:
- Preheat your Ninja Foodi Grill (with grill grate insert) or traditional grill to medium heat.
- Drizzle vegetables with oil and season with salt and pepper and either place on grate for crisper vegetable or carefully place under the grate for a more sauteed vegetable.
- Add sausages to the grate.
- Cook for 10 minutes.
- Toss vegetables and turn sausages.
- Cook for an additional 10 minutes or until sausages reach an internal temperature of at least 160 and are charred to desired amount.
Nutrition Facts : Calories 256 kcal, Carbohydrate 5 g, Protein 10 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 49 mg, Sodium 560 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED ZUCCHINI, ONIONS, AND RED PEPPERS
This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling!
Provided by breezermom
Categories Lunch/Snacks
Time 23m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the ends off the zucchini. Cut them in half lengthwise and then cut them into quarters.
- Trim, core, and stem the red bell peppers. Cut them into four equal parts from top down.
- Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place.
- Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top. Add the Cavendar's Greek Seasoning to taste.
- Place the vegetables on a hot grill with tongs. (If you'd like you can use a grilling basket to keep from losing any of the vegetables through the grill!).
- Cook on both sides for 2 to 3 minutes (or until they are marked) over a medium hot grill. Brush the vegetables with any remaining oil/vinegar mix when you turn them.
- Serve hot or cold!
GRILLED ONIONS AND PEPPERS
This quick side dish can be prepared in the same pan as the Grilled Latin-Style Skirt Steak, adding an abundance of flavor.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining BBQ & Grilling Recipes
Number Of Ingredients 5
Steps:
- Slice onions and green bell peppers, season with olive oil, salt and pepper.
- Place vegetables on a grill, along with the steak that has been marinated.
- Cook about 4 minutes on each side.
RANCHER'S STEAK WITH GRILLED PEPPERS & ONIONS
A simple chili rub partnered with BULL'S-EYE Original Barbecue Sauce adds a new kick to grilled steak.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium-high heat.
- Mix garlic and chili powder until blended; rub evenly onto both sides of steak.
- Grill steak and vegetables 12 to 14 min. or until steak is medium doneness (160ºF) and vegetables are tender, turning steak after 7 min., turning vegetables occasionally and brushing all with barbecue sauce for the last 5 min.
- Remove steak and vegetables from grill. Let steak stand 5 min. before slicing to serve with the vegetables.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
GRILLED POTATOES & PEPPERS
My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! -Susan Nordin, Warren, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine all ingredients. Divide between 2 pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal., Grill, covered, over medium heat until potatoes are tender, 40-45 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 134mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED PEPPERS
The marinade for this grilled pepper recipe combines healthy olive oil with lemon juice and a bit of Worcestershire sauce for tangy flavor. So easy but oh so good.
Provided by Karen Ciancio
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Mix all the marinade ingredients together and set aside. Cut the peppers into 2 or 4 pieces. Place the pieces on a plate and season them. Pour the marinade over the pieces and marinade for 15 minutes.
- Oil the grill and set it to medium heat. Cook the peppers over medium heat, turning often and basting occasionally until they are softened and the skin is blackened in spots.
Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 28 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
GRILLED MIXED PEPPERS AND ONIONS
Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 9
Steps:
- Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
- Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.
ROASTED PEPPERS & ONIONS
Roasted peppers and onions complement just about everything from grilled and roasted meats to seafood. This easy low-carb side dish, with its vibrant color and simple flavor, is sure to become a staple.
Provided by Liv Dansky
Categories Healthy Bell Pepper Side Dish Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Place bell peppers and onion in a large bowl. Add oil, salt and pepper; toss to coat.
- Spread the vegetables in a single layer on a large rimmed baking sheet. Bake until tender and charred in spots, 20 to 25 minutes.
- Transfer the vegetables to a large serving bowl. Toss with lemon juice, parsley and basil. Serve immediately.
Nutrition Facts : Calories 74.5 calories, Carbohydrate 7.6 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 295 mg, Sugar 3.7 g
GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
- Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g
GRILLED PEPPERS & ONIONS
Grilled peppers and onions sweeten up and are perfectly tender off the grill. A simple red-wine vinaigrette drizzled over the top helps to brighten up the dish and enhance the flavors.
Provided by Jasmine Smith
Categories Healthy Grilled Vegetable Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat grill to medium-high (400-450°F). Brush bell peppers and onions with 1 tablespoon olive oil; sprinkle with salt and pepper.
- Oil the grill grates by partially soaking a few paper towels in canola oil and using tongs to quickly wipe the grates. Place the vegetables on the oiled grates; grill, covered, until just tender, 4 to 5 minutes per side. Transfer to a serving platter.
- Whisk vinegar and remaining 1 1/2 tablespoons olive oil in a small bowl. Drizzle over the grilled vegetables. Garnish with basil, if desired.
Nutrition Facts : Calories 87 calories, Carbohydrate 7 g, Fat 6 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 295 mg, Sugar 4 g
GRILLED ONIONS AND PEPPERS
Extremely easy to make, with bold flavor! Perfect for fajitas or along side meat. Adapted from BH&G magazine.
Provided by Sharon123
Categories Onions
Time 15m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Prepare the onions by trimming off the roots at the end. Rinse the onions and peppers thoroughly and pat them dry with paper towels.
- Place onions and peppers on a plate or in a shallow baking dish and drizzle them with vegetable oil.
- Use your hands to rub the oil all over the onions and peppers.
- Sprinkle liberally with salt and pepper.
- Grill on the barbecue for about 10 minutes or until the skin of the peppers is browned and they are soft. The onions will be slightly browned and wilted.
Nutrition Facts : Calories 766.2, Fat 73, SaturatedFat 10.2, Sodium 7011.8, Carbohydrate 30.5, Fiber 11.2, Sugar 11.8, Protein 6.2
GRILLED SAUSAGES, PEPPERS AND ONIONS
The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.
Provided by Ali Slagle
Categories sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
- Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
- Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
- To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.
SIZZLED ONIONS & PEPPERS
Sizzling and superhealthy - pop this summery side next to BBQ sausages or in a fajita
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 3
Steps:
- Heat the olive oil in a large frying pan placed directly on the barbecue grill. Add the red onions and 3 sliced mixed peppers and fry, stirring frequently, until the vegetables have softened and are starting to brown. Tip into a serving bowl.
Nutrition Facts : Calories 102 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium
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- Bring the beer to a simmer in a large saucepan over medium-high heat. Add in the 4 bratwurst sausages (brats) and just enough water so that the brats are just covered. Simmer the brats for 5 minutes. Then remove them from the beer. They will be plump and also a little grayish looking - but don't worry! They will get more color once you grill them. Hold the brats aside until it's time to grill.
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- Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer.
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