Grilled Bell Peppers and Onions Recipe

With only five ingredients and a sheet of foil, you can make tender, charred grilled peppers and onions that are healthy, versatile, and perfect for summer cookouts. This foil-pack method keeps the vegetables juicy, concentrates flavor, and makes cleanup a breeze.

Simple Peppers and Onions Recipe

Peppers and onions are a reliable, flavorful side that pairs well with grilled meats, sandwiches, burgers, and vegetarian mains. This basic foil-pack recipe uses just bell peppers, onion, olive oil, garlic, and salt and pepper. It’s easy to scale, quick to prepare, and can be seasoned or customized however you like.

• Bell peppers: Any color works — green, red, yellow, or orange. Mix colors for visual appeal and varied sweetness.
• Onion: Yellow or red onions are ideal, but white or sweet onions are fine too.
• Olive oil: Use extra virgin olive oil for flavor, or substitute grapeseed or canola oil. Butter also works for a richer finish.
• Minced garlic: Fresh minced garlic adds brightness; use garlic powder if that’s what you have.
• Salt and pepper: Season generously to bring out the vegetables’ natural sweetness. Add optional herbs or spices for variation.

Ingredients (serves 4)

• 2 large bell peppers, sliced into 1-inch pieces
• 1 large yellow onion, sliced into 1-inch pieces
• 2 tablespoons olive oil
• 1/2 tablespoon minced garlic
• Salt and pepper, to taste

Instructions

1. Preheat your grill to medium-high heat, about 400ºF (200ºC).
2. Slice peppers and onions into roughly 1-inch pieces so they cook evenly.
3. Spread the sliced vegetables on a large piece of tin foil.
4. Drizzle with olive oil and toss to coat every piece evenly.
5. Sprinkle the minced garlic over the vegetables and season well with salt and pepper.
6. Top with another sheet of foil and fold the edges together to form a sealed foil pack.
7. Place the pack directly over the grill grates and cook for about 20 minutes, or until the vegetables reach your desired tenderness. Carefully open the pack to check doneness and to allow any excess steam to escape.

Serving Suggestions

These grilled peppers and onions are incredibly versatile. Try them with:

• Lemon dill salmon burgers
• Mexican-style juicy Lucys or stuffed burgers
• Grilled teriyaki chicken with pineapple
• Mixed into fajitas, on top of steaks, or inside a toasted sandwich or burrito

More Foil Pack Ideas

If you like the foil-pack method, try these other easy grilled vegetable and protein ideas prepared the same way:

• Foil pack grilled red potatoes
• Foil pack salmon with pineapple salsa
• Parmesan grilled corn
• Grilled asparagus cooked in foil