Grilled Mini Peppers

Grilled mini peppers served with parsley and za'atar sauce are one of the best summer appetizers!

Course Appetizer, Meze

Cuisine Mediterranean

Keyword grilled mini sweet peppers

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 283kcal

Author Sonila

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.

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:)