One summer evening, I had a rainbow of bell peppers sitting on the counter and no idea what to make. I sliced them up, brushed them with olive oil, and threw them on the grill next to our chicken — and that was it. Simple, bright, and bursting with flavor. Since then, grilled peppers have been a regular in our dinners. They’re one of those sides that look beautiful, taste amazing, and take almost no effort — my kind of recipe!

Ingredients

• 3 bell peppers (any color), sliced into thick strips

• 1½ tbsp olive oil

• Salt and pepper, to taste

• Optional: balsamic glaze or chopped fresh herbs (parsley, basil)

Instructions

1. Preheat your grill (or grill pan) to medium-high heat.

2. Slice peppers into thick strips and toss in a large bowl with olive oil, salt, and pepper.

3. Grill the peppers skin-side down first for 4–5 minutes, then flip and grill another 3–4 minutes until slightly charred and tender.

4. Remove from grill and serve warm or room temp. Drizzle with balsamic glaze or sprinkle with fresh herbs if desired.

Sarah’s Tips

• Great served warm or tucked into wraps, grain bowls, or sandwiches.

• Make extra — they store well and taste even better the next day!

• Use a grill basket if you’re worried about smaller pieces falling through.

• Try with a sprinkle of feta or goat cheese for extra flavor.

Nutrition (Per Serving):

• Calories: 70

• Protein: 1g

• Carbs: 7g

• Fat: 5g

• Fiber: 2g

• Sugar: 4g