Grilled Rainbow Bell Peppers

READY IN: 23mins
Recipe by Irmgard

This recipe from Chatelaine magazine is very close to a dish I had last year while on holiday in Greece and is a great accompaniment to barbequed meats. Delicious hot or at room temperature.

Top Review by evelynathens

I had everything for this on hand, so made it as an antipasto type meze to go with a roast chicken. It is a delicious and 'oh-so-pretty' recipe. I alternated the grilled peppers on a platter, dressed them (dressing is fab! loved the herbal note provided by the basil) and scattered the feta over all. A definite winner that gets extra points for being a breeze to make, delicious to eat, and definite dinner-party presentation material. A keeper.

Ingredients Nutrition


  1. Place the garlic in a blender.
  2. Squeeze 1 tablespoons of juice from the lemon half.
  3. Add salt, pepper and 1/4 cup olive oil.
  4. Blend until mixed.
  5. Add the basil.
  6. Puree to a saucy consistency.
  7. Use right away or cover and refrigerate for up to 2 days.
  8. Bring to room temperature before using.
  9. Oil the grill and heat the barbeque to medium-high.
  10. Cut the peppers into quarters.
  11. Place the peppers in a large bowl and drizzle with 1 tablespoons olive oil to evenly coat, then place on the grill.
  12. Cook in two batches if necessary.
  13. Barbeque with the lid closed until the peppers are lightly charred, turning often, 6 to 8 minutes.
  14. Remove the peppers to a bowl as they are done.
  15. Evenly drizzle the basil sauce over top and toss the peppers until well coated.
  16. Place on a platter and scatter the feta over top.

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