Grilled bell peppers on the BBQ

Grilled peppers are a versatile BBQ side dish. Heat softens them and brings out their sweetness. Serve them alongside meat, as part of a vegetarian BBQ menu or as antipasti.

Roasted red and yellow pepper pieces on a baking tray
Illustration: roasted peppers on a baking tray. The method below uses a BBQ grill grate.
01

At a glance

Serves: 4. Difficulty: easy. Method: direct grilling. Cooking time depends on heat and pepper size.

Halve the peppers, brush lightly with olive oil and season with a little rub. Grill over direct heat at around 200°C, turning when the first side colours nicely. Remove when soft enough. Remove heavily blackened skin and avoid burning the spices.

02

What do you need?

For 4 people:

  • 4 peppers, using a mix of red, yellow and orange for colour
  • 2 tbsp olive oil
  • 1 tsp Toscana Fire rub or Memphis BBQ rub
  • Sea salt and black pepper
  • Optional: basil, balsamic vinegar or feta

Which colour? Red, yellow and orange peppers suit a sweet side dish. Green peppers have a more pronounced, slightly bitter flavour: use them if you enjoy it. Choose a combination to suit your main course.

03

Preparation

  1. Halve the peppers and remove the seeds and membranes.
  2. Brush the cut surfaces and skins lightly with olive oil; let excess oil drain off.
  3. Season with rub, salt and pepper.
  4. Place cut-side down on the grate over direct heat at around 200°C. Keep an indirect zone free.
  5. Grill until the cut side colours nicely. Check as you cook: timing varies with the peppers, grate and heat source.
  6. Turn and grill the skin side until the peppers are soft enough. Move to indirect heat if the outside darkens too quickly.
  7. Remove from the BBQ and rest briefly. Remove heavily blackened skin. Peel the remaining skin too if you prefer a softer texture.

Peeling: leave the hot peppers in a heatproof bowl with a lid for a few minutes. Trapped steam helps loosen the skin. Take care with hot steam when opening.

04

Variations

  • With spare ribs or pulled pork: Memphis rub and a little honey after grilling.
  • With shawarma: Toscana Fire rub, feta and fresh mint.
  • Italian-inspired: olive oil, garlic, basil and balsamic vinegar.
  • As antipasti: allow to cool, then dress with olive oil and garlic.
05

The rub makes the difference

Mixed fresh to order. See the rubs, recipe ideas and other side dishes below.

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