This simple recipe yields the best grilled peppers topped with burrata, capers, and an addicting basil vinaigrette. It comes together quickly and can be customized to include a variety of grilled vegetables. Instructions for both roasting and grilling peppers are included. 

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Why You’ll Love These Grilled Bell Peppers

I am serving these Grilled Bell Peppers to friends as a side dish or as a hearty hors d’oeuvres during a happy hour. It’s all in the presentation (the striking colors of bell pepper!) and I never make it the same way twice!  Sometimes I do half peppers and half zucchini (any grilled vegetable will work!). Sometimes I use garlicky toasted bread crumbs (see the recipe on my site for Spicy Caesar) instead of pine nuts. Sometimes I skip the basil vinaigrette and use a flavored oil + fresh basil leaves. 

I love grilling vegetables in the summer to keep from heating the kitchen, but these peppers don’t take much time in the oven. To make this even quicker, use good quality, store-bought roasted red peppers.

This is the perfect summer side dish (or year-round if you’re in a climate that has peppers in season, like me). The natural sweetness of the peppers combined with the smoky flavor from grilling is divine. The capers, basil vinaigrette, and pine nuts add the finishing touches. 

These easy grilled peppers have incredible flavor but are achieved with simple ingredients and a hot grill– that’s it! 

More Bell Pepper Recipes: Turkey and Brown Rice Stuffed Bell Peppers, Parmesan Peppers Recipe, and Bell Pepper Jack-O-Lanterns.

Ingredient Notes

Basil Vinaigrette

• fresh basil leaves

• white wine vinegar

• sea salt

• freshly ground black pepper

• extra virgin olive oil

Grilled Peppers

• sweet bell peppers: You can use the whole rainbow of bell peppers if you want! Keep in mind that if you use mini bell peppers you’ll need to adjust the cook time. I used large whole peppers (cut in half). 

• olive oil 

• sea salt or kosher salt

• freshly ground black pepper

• burrata or fresh mozzarella: Or swap sliced precooked polenta grilled or pan-sauteed.

• toasted and salted pine nuts (optional)

• capers 

Step-by-Step Instructions

1. Make the basil vinaigrette by blending all dressing ingredients in a blender until smooth. This makes more than what you’ll need, but you can refrigerate and save for a salad during the week. 
2. Heat grill or grill pan over medium-high heat. If you don’t have a grill, you can roast the sweet peppers in the oven on a parchment-lined baking sheet pan at 425 F degrees for 25-30 minutes.  
3. Oil the pepper halves and season cut side up with salt and pepper. Place the sliced peppers onto the grill grates (or grill pan). Grill the peppers until lightly charred on both sides of the pepper and softened (about 3-4 minutes per side). Remove with a pair of tongs or a metal spatula. 
4. Make crispy capers: warm up a small skillet over medium heat. Add a few drops of olive oil and then the capers. Sauté until capers pop.
5. Line a large plate or platter with the grilled or roasted peppers. Top with pieces of burrata over the grilled peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature.

Expert Tips

• Dairy-free/Vegan: You can use grilled, pre-cooked polenta in place of the burrata. Slice polenta into 1/2-inch thick slices, brush with olive oil, and grill until you get char marks on both sides. Tubes of precooked polenta are very easy to find in supermarkets and even Trader Joe’s. Or you can make it yourself and refrigerate it until firm and sliceable.
• If it’s not grilling season or you don’t have a grill, you can roast the peppers in the oven. Place them on a parchment-lined baking sheet and roast at 425 F degrees for 25-30 minutes.  
• You can use a gas grill or charcoal grill for this recipe– just keep in mind that you may need to adjust cooking times depending on the type of grill you use and the size of the peppers. You can eyeball this. Once you have a nice char, flip and finish on the other side until you’ve achieved tender peppers. 
• Use any mix of colors of bell peppers (orange, yellow, green bell peppers, or red bell pepper works great). 

Serving & Storage Tips

Line a large plate or platter with the grilled or roasted peppers. Top with pieces of burrata over the grilled peppers and sprinkle with pine nuts and crispy capers. Drizzle with basil vinaigrette. Serve warm or at room temperature. 

Store leftover grilled bell peppers in an airtight container for up to 2-3 days. Serve warm or cold. 

More Easy Side Dish Recipes

• Fried Zucchini Blossoms
• Roasted Carrots
• Broccolini with Garlic
• Roasted Vegetables with Mint Salsa Verde

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

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