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Grilled or roasted banana peppers as a side dish Recipe

American · Side dish · 22 min total

Sweet and mildly spicy banana peppers are charred to perfection, then drizzled with a simple vinaigrette for a bright, tangy side dish that pairs well with grilled meats or summer meals.

Ingredients

• 8 banana peppers (about 1 lb)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Preheat grill to medium-high heat (about 400°F) or oven to 450°F.
2. Wash and dry banana peppers. Leave whole with stems on, or slice in half lengthwise and remove seeds for milder flavor.
3. In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and pepper.
4. Brush peppers lightly with some of the vinaigrette (reserve remaining for serving).
5. Grill peppers: Place directly on grill grates. Cook 4-5 minutes per side, until charred and tender. For oven: Place on a baking sheet; roast 10-12 minutes, turning once, until blistered and softened.
6. Transfer peppers to a serving platter. Drizzle with reserved vinaigrette and sprinkle with parsley if using. Serve warm or at room temperature.

Tips

• For a smoky flavor, grill over charcoal.
• Leftover peppers keep in the fridge for up to 3 days; serve chilled or reheat gently.
• Pair with grilled steak, chicken, or fish.

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