Italian Chargrilled Peppers

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Italian food is based on freshness, herbs, spices and plenty of extra virgin olive. Chargrilled peppers are another one of those classic Italian dishes that are served on an antipasto platter or in pasta, rice and warm salads. Enjoy these tasty chargrilled peppers marinated in olive oil, garlic, herbs, onions and balsamic vinegar in your favourite dishes


  • 4 large yellow or red bell peppers, halved and deseeded
  • 8 mini sweet peppers, yellow or red
  • 1 large Spanish onion, sliced into 1-inch thick strips
  • Coconut oil spray or high heat vegetable cooking spray
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. GF balsamic vinegar
  • 2 garlic cloves, minced
  • 2 tsp. chopped fresh rosemary
  • 1/2 tsp. Pure sea salt
  • 1/2 tsp. GF cracked black pepper
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  • Preheat barbecue or chargrill pan to medium temperature
  • Spray all peppers and onions with coconut oil on both sides. Place on a barbecue or chargrill pan and cook for about 5 minutes per side. They should be slightly charred
  • Place charred peppers and onions in a large bowl and cover for 15 minutes. This allows them to slightly soften. Cut bell peppers into 2-inch wide strips
  • While the veggies are softening, whisk together olive oil, balsamic vinegar, garlic, rosemary, salt and black pepper. Pour over peppers and onions and gently toss. Cover and marinate for 1 hour. Gently toss once more and marinate for another hour or overnight. These peppers will keep up to a month when refrigerated in glass jars
  • Bring to room temperature before serving
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