Grilled Sweet Peppers

These grilled bell peppers get a serious flavor boost from a tangy Dijon mustard and garlic marinade that doubles as a basting sauce. No oil needed. The vinegar and mustard do all the work, caramelizing on the pepper’s surface under the heat and leaving behind a sharp, savory glaze.

Quarter the peppers, brush them generously with the mustard mixture, and grill or broil until lightly charred and slightly softened. Flip once, brush the other side, and repeat. The whole process takes about 10 minutes.

The beauty of this recipe is its versatility. Serve them hot off the grill alongside steak or chicken, or let them cool to room temperature and pile them on sandwiches, salads, or an antipasto platter. The leftover marinade works as a dipping sauce or drizzle.

Using both red and green peppers gives you a mix of sweet and slightly bitter flavors. The reds get sweeter as they char, while the greens keep a vegetal bite that stands up to the sharp mustard.

Kitchen Tips

• Quarter the peppers lengthwise for flat pieces that sit evenly on the grill grates.
• Don’t overcook. You want them softened with char marks, not completely collapsed and mushy.
• Four cloves of garlic in the marinade is bold. If serving cold, the raw garlic flavor will mellow as it sits.
• This is naturally low-fat since there’s no oil. The mustard provides enough moisture to prevent sticking.

Variations

• Add yellow or orange peppers for a more colorful presentation.
• Swap Dijon for whole grain mustard for a rustier, more textured coating.
• Toss the grilled peppers with crumbled feta and fresh basil for a warm Mediterranean side salad.