Grilled Mini Peppers make for the ultimate side dish for picnics, summer grilling or anytime you are serving grilled meats. They’re packed with flavor, require very little prep and taste amazing with marinades, sauces and dips so you can customize everything you’re serving:).
Tip: if you can’t grill the mini peppers because of the weather, you can roast or air fry them as I do in this other recipe of mine – Roasted Mini Peppers.
Grilling Mini Peppers
Grilling mini peppers might be the easiest cooking task you might have to do. I don’t do any seasoning before hand. I just rinse and let them drain in a colander or I pat them dry if I am in a hurry.
They’re so flavorful on their own, when grilled those flavors just pop. I tend to sprinkle salt and pepper over the grilled peppers as soon as I get them out of the grill. But I don’t add anything on them before I grill.
I love adding a sauce or marinade over the peppers if I have company over because it makes the platter look so pretty and the peppers taste like some fancy dish in the restaurant.
You can place mini peppers directly over the grill grates but what I find extremely useful is using a (affiliate link) grilling tray similar to this one. The grilling tray makes handling the peppers so much easier as you can place the tray over the grill and then just use tongs to flip the peppers.
How do you serve the mini peppers?
I serve the mini sweet peppers in so many ways. Here are some ideas on how to serve these mini sweet peppers.
- Grill, season with salt, pepper and drizzle some olive oil and balsamic vinegar on them. Serve them over toast with ricotta or just as a side dish to any grilled protein.
- Grill peppers, top them with the parsley and za’atar marinade and add them as a side dish to a family style summer get together.
- Eat them as a snack with feta cheese! Anyone from the Mediterranean knows how we often eat grilled veggies with just bread, feta and some yogurt.
Making the Parsley Za’atar Sauce
I love adding marinades or toppings to my grilled veggies. It adds vibrant colors, layers of flavor and it makes the food always more appetizing.
You can make this parsley and za’atar marinade by using a blender or chopping the parsley really fine with a kitchen knife. If you use a blender, the sauce or marinade will be more incorporated, thinner and homogenous. While if you chop the parsley and mince the garlic yourself, the sauce will look similar to chimichurri.
Ingredients for the Parsley Za’atar Marinade:
- Olive Oil
- Crushed Red Pepper
- Lemon Juice
I serve this sauce not only over grilled peppers, but also over potatoes and other veggies!
Grilled Mini Peppers
- 16 ozs mini sweet peppers multi color
- salt/pepper to taste
Parsley Za'atar Marinade
- 1 cup curly parsley, packed
- 1 tbsp za'atar there are different brands of za'atar, maybe add less in the beginning then add more once you're accustomed to taste.
- 0.5 cup olive oil extra virgin
- 2 garlic cloves
- 0.5 tsp crushed red pepper
- 0.5 lemon, juiced add the juice from the whole lemon if lemon is small
- 0.5 tsp sea salt
- Rinse and pat dry peppers or let them air dry in a colander. Preheat grill to medium-high temperature.
- Add peppers to a grilling tray and place tray over hot grill. Peppers will start puffing up, their skin will become tout within few minutes. They might even make popping sounds.
- Use tongs to flip peppers as soon as they start becoming charred on one side. Flip them occassionally until they have had a chance to cook evenly on all sides. Remove and place them on a platter. Sprinkle some salt and pepper immediately over them. Cover platter so they stay warm.
Parsley and Za'atar Sauce
- Add parsley, garlic, olive oil, za'atar, lemon juice, crushed red pepper, salt in a blender. Blend until sauce is incorporated. Taste and make any adjustments to taste. Pour it on a serving jar.
- Spoon sauce over peppers when ready to serve. Enjoy:)
- Add more garlic to marinade for a meze style platter.
Yes you can! If you’re grilling regular size peppers, I would grill them thoroughly on all sides until they’re slightly charred. This might take more time that it does for mini peppers. The biggest difference would be on how you serve them. You can consume mini peppers with skin on, no need to peel them. But I would peel regular sized peppers. Peel, slice them, remove seeds and then marinade them on the sauce.
I am a minimalist when grilling peppers. I love to just grill them with no added ingredients. I add salt on them as soon as I get them out of the grill. Then I serve them with a sauce, dip or even marinade them after peeling.
If you would like to save this recipe for later, please save the below image to your boards in Pinterest so you can easily find it later. Please let me know in comments if you have any questions. Feel free to tag me in social media with your pictures of this recipe:)).
More Grilling Recipes
I have more grilling recipes if you would like to check them out.
- Grilled Beef Kebabs
- Video Only – Grilled Asparagus
- Grilled Portobello Mushrooms
- Grilled Shishito Peppers
- Cast Iron Grilled Lamb Chops
- Cast Iron Grilled Chicken Kebabs