• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Twitter
You are here: Home / Sides / Balsamic Thyme Grilled Peppers

Balsamic Thyme Grilled Peppers

September 10, 2018 By Spices in My DNA 7 Comments

  • Facebook
  • Twitter
  • Pinterest467
Jump to Recipe Print Recipe

These Balsamic Thyme Grilled Peppers are super easy to make, only 6 ingredients, and over-the-top delicious. They make the perfect side dish or appetizer with some crusty bread! I love adding these to a cheeseboard or appetizer spread as well. They’re great for so many things!

Overhead shot of a bowl of grilled peppers with a large spoon and fork in the bowl, as well as a half piece of bread off to the side

This might seem like the simplest recipe ever, but they’re honestly SO good and one of my new favorite things! In the summer especially, I’m all about the grill. (And I know it’s not summer anymore (how did this happen?!) so you can use a grill pan to make these any time of the year!) Surprisingly enough, the grill isn’t always my favorite for meat, but definitely for vegetables! I love grilling corn, zucchini, vegetables, and now PEPPERS. I’ve grilled them before on skewers, and on the shish kebabs my mom made growing up, but never like this. And now they’re all I want to eat!

Overhead close up shot of a bowl of grilled peppers sprinkled with fresh thyme

They seriously could not be simpler. They’re kind of a marinated grilled pepper – which is even better and more flavorful! They get better as they sit, and I even ate these out of the fridge five days after I made them and they were still unbelievable! Which makes sense, because the longer something marinates, the better!

Overhead shot of a white bowl filled with three different colors of thickly sliced bell peppers

Quick and Easy Grilled Peppers Recipe

To start, you just cut up some bell peppers into quarters, toss them in a little olive oil, salt, and pepper, and grill them for a few minutes per side!

And then, the best part. You toss the hot peppers in a balsamic, olive oil, dijon, thyme, and garlic mixture and let them sit and marinate.

My mouth is watering just thinking about them.

Overhead shot of a bowl of grilled peppers with a large spoon and fork in the bowl, as well as a half piece of bread

You can make them as charred or not as you want – this is pretty much a no fail recipe. You can’t mess them up! Also, feel free to use whatever herbs you have on hand. I used thyme because I think it tastes lovely with balsamic, but these would be amazing with fresh oregano or basil! Or a mixture of all three! Get crazy.

Overhead close up shot of a bowl of grilled peppers with a hand dipping a piece of bread into it

And my most favorite way to eat them is with a crusty baguette. Can you blame me?

Overhead close up shot of a bowl of grilled peppers sprinkled with fresh thyme

And even better yet – with some aged cheese on a baguette slice or crostini! And with extra balsamic mixture drizzled on top. They’re absolutely to die for.

Overhead shot of a bowl of grilled peppers with a large spoon and fork in the bowl, as well as a half piece of bread off to the side
5 from 1 vote
Print

Balsamic Thyme Grilled Peppers

These Balsamic Thyme Grilled Peppers are super easy to make, only 6 ingredients, and over-the-top delicious. They make the perfect side dish or appetizer with some crusty bread! I love adding these to a cheeseboard or appetizer spread as well. They're great for so many things!

Course Appetizer, Side, Side Dish
Cuisine Easy, Gluten Free, Healthy, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

For the peppers

  • 5 bell peppers, quartered or cut into large strips (I used a mixture of red, orange, and yellow)
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

For the marinade

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme, plus extra for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Preheat an outdoor grill or grill pan to medium-high heat. Place bell peppers into a medium bowl and add the olive oil, salt, and pepper. Toss to coat. Grill peppers for 4-5 minutes per side, or until grill marks appear and desired doneness is reached.

  2. Meanwhile, make the marinade. In a medium bowl, whisk together the balsamic, olive oil, dijon, garlic, thyme, salt, and pepper. Set aside. Once peppers are finished grilling, immediately toss them in the marinade and let sit for 15 minutes or so at room temperature to absorb all of the flavors. Sprinkle with extra fresh thyme and serve!

Recipe Notes

*I love serving these as a side dish, or with crusty bread and cheeses as an appetizer!
*They keep really well in the fridge for up to 1 week!

Overhead shot of a bowl of grilled peppers with a large spoon and fork in the bowl

Related Posts:

  • Overhead shot of a bowl of mashed potatoes with sliced grilled chicken, roasted tomatoes, fresh basil leaves, and balsamic glaze
    Grilled Balsamic Chicken with Basil Mashed Potatoes
  • Overhead shot of slices of cream cheese filled pumpkin bread
    Cream Cheese Filled Pumpkin Bread with Chai Sugar
  • Overhead shot of burrata toasts on a plate
    Burrata Toast with Caramelized Peaches

Filed Under: Appetizers, Clean Eats, Sides, Snacks Tagged With: appetizer, easy, grilled peppers, grilling recipes, healthy, marinated peppers, peppers, side

Previous Post: « 5 Ingredient Fig and Smoked Gouda Flatbreads
Next Post: Bloody Marys with Bourbon Maple Candied Bacon »

Reader Interactions

Comments

  1. Carmine

    June 26, 2020 at 2:39 pm

    Superb, delicious, wonderful, what a treat. Thank you carmine

    Reply
    • Spices in My DNA

      July 8, 2020 at 8:41 am

      Thank you so much Carmine! So happy you enjoyed them!

      Reply
  2. Alicooksfor5

    August 28, 2020 at 11:03 pm

    Spectacular marinade. Mine needed a squirt of fresh lemon juice since we used sweet mini peppers and yummm, we devoured all of them. Can’t wait to make them again and triple the recipe.

    Reply
    • Spices in My DNA

      August 29, 2020 at 8:49 am

      Thank you so much! So happy it was a hit! I often add a squeeze of lemon too 🙂

      Reply
  3. Tammi L. Coles

    November 21, 2020 at 5:44 pm

    5 stars
    Needed a couple of side dishes for a fish dinner and chose this as one. Broiled the peppers in the oven ahead of the fish. Tossed in dressing and served when the fish was ready. Looked and was fantastic! Will make again

    Reply
    • Spices in My DNA

      November 22, 2020 at 12:08 pm

      That sounds amazing Tammi! I am so happy you enjoyed them!! Thank you so much 🙂

      Reply

Trackbacks

  1. Grilling Vegetables: 11 Delicious Recipes! | The Fit Father Project – Health Tips says:
    July 11, 2020 at 2:19 pm

    […] up your typical grilling vegetables routine by choosing a grilled bell peppers recipe this summer […]

    Reply

Leave a ReplyCancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Lemon Pistachio Cheesecake Bars
  • Salmon Sushi Bowls
  • Strawberries and Cream Blondies
  • Crunchy Quinoa Salad with Peanut Lime Dressing
  • Greek Oven Fries

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...