Grilled Pepper Salad

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“You could use all one colour or a blend of mixed peppers for a colourful display. This dish could be doubled or tripled quite successfully... just adjust the seasonings”

Ingredients Nutrition


  1. Preheat the grill (or oven 375).
  2. Cut the peppers into quarters and cut the tips so that they would lie flat.
  3. Have a large bowl with a plastic wrap covering the top and some tongs beside the grill.
  4. Place the peppers skin side down on the grill and cook them until the skin is charred, about 8 - 10 minutes. Remove any that are charred to the bowl and cover with the plastic. Continue until all the peppers are cooked and charred. Let the peppers cool in the bowl, covered for about 10 minutes to steam the skin off. Remove the charred skin from the peppers and cut into strips. (The peppers will shrink down in size).
  5. Oven method: Heat the oven to 375. Place peppers on a cooking tray and roast for about 10 minutes. As with the grill, some will be done before others, so remove them to the bowl and let them steam. Continue roasting until all the peppers are finished.
  6. In a bowl, combine the peppers with the oregano, basil, olive oil, red wine vinegar, garlic, salt, pepper and sugar.
  7. Let the peppers chill for 2 - 24 hours.

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