Yesterday we cooked on the grill for my son’s birthday. One of our favorite ways to cook peppers and onions in on the grill. I use aluminum foil to create a pouch. Drizzle the veggies with olive oil, season with italian seaoning, salt and pepper, and cook for 30-45 minutes. They come out tender and are a great addition to any lean protein.
Grilled Peppers and Onions
Author: Jennifer Lynn-Pullman
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 6
Grilling vegetables in an aluminum foid pouch
Ingredients
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 large vidallia onion
- 3-4 cloves of garlic (or as little or as much as you like)
- Salt and pepper to taste
- 2 tsp Italian Seasoning (Mrs. Dash or Delicious Dietitian)
- 1 Tb Olive Oil (I just drizzle in once circular motion)
Instructions
- Slice all vegetables and place on a 12 inch long sheet of aluminum foil. Crush garlic and dice and add to vegetable mix. Season with salt, pepper, and Italian Seasoning. Drizzle with olive oil. Fold sides of aluminum foil over vegetables and press sides together covering the veggies and preventing them from escaping. Place on a heated grill on medium heat and cook to desired tenderness. I recommend 30-45 minutes.
