Vegan Grilled Bell Peppers (Peperoni Grigliati)
Peperoni Grigliati is a timeless Italian staple: sweet bell peppers charred over heat until the skin blisters and peels away, revealing tender, juicy flesh with a deep smoky sweetness. This simple, entirely vegan version uses no animal products — just fresh peppers, good oil, and basic seasoning. Perfect as an appetiser, side dish, bruschetta topping, or addition to salads and antipasto platters.
Shared by clever
Time
25 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 4–6 large firm bell peppers (mix of red, yellow, and orange; green works too if preferred)
- 3–4 tbsp extra‑virgin olive oil
- 2 garlic cloves, thinly sliced or minced (optional)
- 1 tbsp fresh parsley or basil, chopped
- Salt and freshly ground black pepper, to taste
- 1 tsp balsamic vinegar or lemon juice (optional, for extra brightness)
- Pinch of dried oregano or thyme (optional)
👩‍🍳 Instructions
- 1
Prep peppers: Wash peppers, pat dry, cut in half lengthwise, remove stems, seeds, and white membranes. Slice into large flat pieces or leave as halves.
- 2
Grill: Preheat a grill pan, outdoor grill, or broiler to medium‑high heat. Brush pepper pieces lightly with olive oil. Place cut‑side down first, cook for 5–7 minutes until skins are well charred and blistered. Flip and cook another 4–6 minutes until flesh is tender but still holds shape.
- 3
Peel (optional): Transfer hot peppers to a bowl, cover tightly with a plate or cling film, and let steam 5 minutes — this makes peeling off the charred skins easy, for a softer, smoother result.
- 4
Season: Arrange on a plate, drizzle with remaining olive oil, scatter with garlic and herbs, season with salt, pepper, and vinegar/lemon juice if using. Serve warm or at room temperature.