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How to Roast Red Peppers on the Grill

Wondering how to roast red peppers on the grill? It’s easy! These are perfect for sandwiches, sauces, on salads and so much more.

How to Roast Red Peppers on the Grill

Sometimes a little idle time can help stoke our brains.

When I came home from work the other day and set up to, well, work, I discovered that my home internet wasn’t working. And to make matters worse, tech support was closed. So, I worked offline for a bit (getting a ton done!) before going to bed early.

The next morning I woke up early and found that my internet still wasn’t working. Joy.

But then I really did find joy in the situation. I got up, read for a little while and then started working on a few new recipes and techniques in the kitchen. Before I knew it, I had several dishes done, had fed the kids and myself and it was 9 a.m. when tech support opened again.

I cannot tell you how great it felt not to be tethered to the internet or my computer for those hours. It makes me want to take time away from it on purpose. Actually, I really know that I should.

One of the things I was working on that morning was how to roast red peppers on the grill. It’s a super easy technique that doesn’t heat up the kitchen and does produce juicy, sweet, smoky peppers.

Oh, they are so good — perfect for sandwiches, sauces, on salads and so much more (and no, not all the uses begin with ‘s’!).

How to Roast Red Peppers on the Grill

How to Roast Red Peppers on the Grill

Yield: yield varies

This is a super easy technique that doesn't heat up the kitchen and does produce juicy, sweet, smoky peppers.

Ingredients

  • Red bell peppers

Instructions

  1. Start with a hot, hot, hot grill. Place the peppers directly on the grates and close the lid. Let them cook for about 5 minutes, then flip them. Let them cook about 5 minutes more. Then flip them again to any spots that are still red.
  2. Once they are good and charred, remove them from the grill and let the peppers cool. They will deflate as they do.
  3. Peel away the charred skin and, if desired, rinse in cool water. Finally, cut away the stem and seeds. Slice the peppers as desired. Enjoy!

Recipes that Use Roasted Red Peppers:

Braised Dinosaur Kale with Shallots, Lemon and Romano
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Isn’t it ironic… | Menu-licious

Monday 21st of July 2014

[…] that he doesn’t like. That also means there is no bacon on the menu!! A few weeks ago, I roasted some red peppers on the grill and marinated them in a garlic scape vinaigrette and stored them in the fridge. […]

Robert kramer

Sunday 3rd of June 2012

Place the peppers in a bowl and cover with plastic wrap for 15 min. The steaming will make the skins easy to remove

Dianne Temirian

Wednesday 30th of May 2012

It was a bit of a job getting blackened skin off, but now they're sealed & refrigerated. How does one use them? Are they good in egg dishes? Guessing good over roast beef sandwich, but what else?

Sarah W. Caron

Thursday 31st of May 2012

There are so many ways to use them, Dianne! Try them in all kinds of sandwiches (I love them with turkey and fresh mozzarella), in salads, on crostini (perhaps with a spread of ricotta), in pastas, with antipasti type stuff as an appetizer (olives, prosciutto, hard cheeses, etc), in hummus ... oh, the list goes on and on.

Rivki Locker (Ordinary Blogger)

Friday 17th of June 2011

I love roasted peppers but never have the heart to heat up the house roasting them in the oven in the summer. Great idea to do this on the grill.

Kate

Friday 17th of June 2011

I get stressed without internet - but I always want it to be relaxing!