Grilled Peppers and Onions Grilled Peppers and Onions

Food styling by Ashley Denton | Prop styling by Laura Branson Image by: Jeff Coulson

Serve half of these simple grilled veggies with the Grilled Sausages for lunch and use the rest as a topping for the Steak Sandwiches With Avocado Mayo. They also make a great addition to salads, breakfast omelettes and frittatas.

  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 6 servings



Slice red onions crosswise into 1/2-inch (1 cm) thick rounds. Slice red peppers and yellow peppers crosswise into 1/2-inch (1 cm) thick rings; remove seeds and trim white veins.

Thread red onions onto metal or soaked wooden skewers; brush with half of the oil and sprinkle with half each of the salt and pepper. Toss together red peppers, yellow peppers and remaining oil, salt and pepper.

Place red onion skewers, red peppers and yellow peppers on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and grill-marked, 10 to 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days. Reheat before serving.)

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 101 mg
  • Sugars 8 g
  • Protein 2 g
  • Calories 98.0
  • Total fat 3 g
  • Potassium 374 mg
  • Cholesterol 0 mg
  • Total carbohydrate 17 g


  • Iron 6.0
  • Folate 15.0
  • Calcium 3.0
  • Vitamin A 19.0
  • Vitamin C 330.0
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Appetizers & Snacks

Grilled Peppers and Onions