Grilled Herb-y Red Peppers

First, an ode to my peppers, from their very beginnings
Just a baby


Go, baby, go!

Red peppers are one of my favorite foods. They’re amazing roasted, better grilled, and best, grilled with fresh herbs. There’s something about adding herbs and sea salt that just adds another dimension of yum that just puts them over the edge of total yumminess. My favorite is with thyme, but I’ve used rosemary for a change, too. You just can’t go wrong.

Not only that, the leftovers are incredible! Red pepper soup. Red pepper sauce. Red pepper dip. Are you drooling yet? And no, I do not discriminate. Yellow and orange peppers are just as welcome on my grill, but they’re usually harder to come by. I usually use bells, but smaller ones work, too. About half of the ones in the picture of grilled peppers above are actually from my garden

My poor husband knows that no matter how many peppers we make, I’m eating most of them, and so help him if he tries to steal my peppers. Seriously, good grilled red peppers are up there with chocolate in my book.

9 peppers, seeded and chopped or torn in 4ths (depending on the size)
2 loosely packed tablespoons of fresh thyme leaves
1/2 teaspoon of sea salt
1/4 teaspoon of cayenne (optional)
1/2 teaspoon of vitamin c crystals, a good squeeze of lemon, or splash of balsamic vinegar (optional)
3 Tablespoons high heat oil (almond, avocado, rice bran, high heat sunflower or safflower, etc)

Mix peppers with seasonings. This can be done a few hours in advance if needed. Put peppers on grill on low to medium heat skin side down. Turn once they’ve started browning (about 5 minutes) and grill 3-4 minutes more on the second side.

This is my submission for Weekend Herb Blogging, originated by Kalyn’s Kitchen. Our host this week is Ulrike from Kuchenlatein. The posts look so yum that I’m going to have to find a site that does translations!

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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27 Responses to Grilled Herb-y Red Peppers

  1. Ricki says:

    Great way to make red peppers (one of my favorites, too). 🙂

  2. Shellyfish says:

    I’m with you – grilled red peppers are up there with cupcakes and cookies, seriously!

  3. Kim says:

    Your peppers look amazing! 🙂 I love how you showed them from seedlings to now.

  4. Ginger says:

    Hey, I speak mostly fluent German if you need something translated from Kuchenlatein! At this point in the late summer, I am regretting my decision to not grow any red peppers and just focus on the hot ones…. pepper envy.

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  6. Ulrike says:

    Your peppers look amazing. I don’t have luck with red peppers, I always buy the best at a Turkish deli.

    And BTW, my German readers bemoun that I blogged to much in English lately.

    Thanks for sharing your successful pepper cultivation for WHB

  7. Nate says:

    I love grilled peppers. Have you tried adding them to gazpacho?

  8. Love seeing your peppers grow up! Nothing better than grilled red peppers. Yum!

  9. Kalyn says:

    I agree, grilled red peppers are heavenly. My peppers are not producing much of anything this year and I have no idea why!

  10. zorra says:

    Lucky girl, mine don’t want to grow as the shoud. 🙁

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  24. i have some small garden of herbs at home, i use them for baking foods and as herbal medicines -:;

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