Balsamic Grilled Bell Peppers

Side Dishes.
This recipe plays up the bright colours and sweet taste of bell peppers. I recommend using a mix of red, orange and yellow peppers—they’re so colourful and also provide plenty of vitamin C. Each serving delivers 284 milligrams of vitamin C—almost 4 day’s worth!  

Balsamic Grilled Bell Peppers


Quantity Ingredients
4 bell peppers, red yellow or orange
2 tsp (10 ml) olive oil
1 tbsp (15 ml) balsamic vinegar
1/8 tsp (0.5 ml) coarse sea salt, or to taste
Freshly ground black pepper, to taste


Preheat grill over low heat.

Cut peppers in half lengthwise; remove tops, inner ribs and seeds.

In a small mixing bowl, combine olive oil, vinegar, salt and pepper. Add pepper, toss to coat. Set aside for 10 minutes.

Place peppers on grill; reserve any leftover marinade. Cook peppers for 8 to 10 minutes, turning two or three times.

Remove from heat, toss with reserved marinade. Serve warm.

Serves 4

Nutrition per 2 pepper halves: 64 cal, 2 g pro, 3 g total fat (0 g saturated fat), 10 g carb, 2 g fibre, 0 mg chol, 80 mg sodium

Source: Leslie Beck's Healthy Kitchen