Italian Chargrilled Peppers Recipe

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Summer barbecues or special occasions, these Italian Chargrilled Peppers are a healthy vegetarian dish often served in Italy as an antipasto.

Italian food is based on freshness, herbs, spices and plenty of extra virgin olive. Chargrilled peppers are another one of those classic Italian dishes served on an antipasto platter or in pasta, rice and warm salads.


bell peppers


to make chargrilled peppers, you will need…

For this Italian dish, you will need two varieties of peppers. Red and yellow bell peppers and mini sweet peppers. The only other vegetable you need to add is Spanish onions.


The peppers and onions are lightly sprayed with cooking oil, then grilled on a barbecue or in a pan. The peppers will have a tasty charred flavour which takes only a few minutes to do.


chargrilled peppers, italian antipasto


soften the peppers…

Once the peppers and onions are lightly charred, place the hot peppers in a bowl. Cover the bowl and allow them to steam for about 15 minutes. The pepper and onions will soften to perfection.

the marinade…

Once the veggies are softened, prepare the marinade. The marinade is made with good quality extra virgin olive oil, balsamic vinegar, garlic, salt and pepper.

Pour the marinade over the charred peppers and onions and marinate the veggies overnight. The peppers will absorb the flavours from the marinade, making them extra tasty.


Spanish onion


What is a Spanish onion?

Spanish onion is milder than yellow onions, and they look very similar to yellow onions. Many supermarkets display Spanish onions as yellow onions. These delicious onions are excellent raw in salads because of their milder flavour.


chargrilled peppers, italian antipasto



use the chargrilled peppers in your favourite dishes…

One of my favourite ways to use Italian chargrilled peppers is in gluten-free pasta dishes, especially in Italian pasta salads. The peppers add exceptional flavour, changing a simple pasta to a delicious Italian meal.

I hope you will 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 (you can also use yellow onion)
  • 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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