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Bell pepper and onion in a grill pan with olives

Grilled Bell Peppers and Onions with Olives

A light, delicious dish that's perfect for a backyard cookout! A neighbor once shared this grilled-vegetable recipe with me. It turned out to be simple, it didn't take much time, and the result made me a happy cook. Ready to give it a try? Let's get started — you'll need a grill pan.

Daria ☼

Recipe author

Bell pepper and onion in a grill pan with olives

Composition / ingredients

Servings:

Bell peppers (medium)

Onions (small)

Olive oil

Balsamic vinegar

Olives (pitted)

Capers

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 1 g

Fats 60 % 12 g

Carbohydrates 35 % 7 g

137 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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Take 2 onions and slice them about 1/2 inch (1 cm) thick. Halve 2 bell peppers and remove the seeds.
Grill the vegetables in the grill pan for about 5 minutes per side, until the peppers start to blister and the onions turn golden. Remove them from the heat and let cool for 5 minutes. Meanwhile, in a medium bowl, combine the capers, olives, balsamic vinegar, and olive oil.
Cut the peppers into 1/2-inch (1 cm) strips and the onions into pieces of the same width, then add them to the bowl. Toss gently to coat. Season with salt and pepper to taste, and serve.