Grilled and Marinated Sweet Mini Peppers

Imagine sweet mini peppers grilled to perfection, their natural flavors enhanced by a simple yet delicious marinade. As they grill, they develop a slightly smoky char that pairs beautifully with a mix of olive oil and apple cider vinegar. Freshly chopped rosemary and tarragon add a hint of herbal brightness, while a touch of salt and pepper brings everything together.

These grilled and marinated mini peppers make a fantastic side dish or appetizer, offering a straightforward but flavorful addition to any meal. Serve them warm, cold, or at room temperature, and watch as their vibrant colors and rich, smoky flavor become the highlight of your spread. Whether paired with grilled meats, on a charcuterie board, tossed into salads, or enjoyed on their own, these peppers are a versatile and delicious way to elevate any dish.

Grilled and Marinated Sweet Mini Peppers

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These grilled mini peppers, marinated in a blend of high phenolic olive oil, vinegar, and fresh herbs, offer a bright and flavorful complement to any meal as a side dish or appetizer.

Ingredients

• 1 lb. sweet mini peppers

• 3 tbsp high phenolic olive oil

• 1 tbsp apple cider vinegar

• ½ tsp chopped fresh rosemary 

• ½ tsp chopped fresh tarragon 

• 2 cloves garlic, sliced thin

• salt and pepper to taste

Directions

1. Pre-heat grill to medium high. Lightly coat the peppers with 1 tbsp olive oil.

2. Grill the peppers, covered, for about 10-15 minutes, turning once or twice until char marks appear on all sides and peppers are soft.

3. In a medium bowl, mix high-phenolic olive oil, apple cider vinegar, chopped rosemary, tarragon, garlic, salt, and pepper.

4. Toss the grilled peppers into the marinade. Let sit for a few minutes before serving, or refrigerate if serving later.

5. These keep in the fridge in a tightly sealed container for up to 2 weeks