Some of you may already know this technique but for those of you who don’t I think you will love it!  I’m catering a party this weekend and am making Marinated and Grilled Peppers on the Grill and serving them along Tenderloin of Beef.  Yum!

Just follow the steps in the pictures.  Easy, peasy!  This technique will only take 1 minute or so per pepper.  I wash the Peppers when they are in the long strips, just before my final cutting or slicing. This is great when grilling Vegetables or when cutting into Julienne Strips for Stir Fry or large chunkier Strips for Veggies and Dip.

For Marinated Veggies to Roast in the Oven or Grill:

Quantity depends on how many you are serving.

  1. Cut the each Pepper into 4 or 5 pieces as shown in the last picture. I like to do the Tri-Colored Peppers because they look amazing on the plate.  Nice Color.
  2. Put cut pieces into a Baggie or on a Baking Sheet lined with parchment or wax paper. 
  3. In a Measuring Cup add in Extra Virgin Olive Oil (you can also used flavored Oils) and Herbs D’ Provence, Dried Tarragon, Dried Basil or Herbs of your choice.  *Can also use Fresh chopped Herbs along with some Dried Herbs. Also add a few good pinches of Kosher Salt and Cracked Pepper.
  4. Marinate for 30 minutes up to 1 day.
  5. Roast in the oven at 350 degrees or use a hot Grill.  Cook to the doneness you like. *I personally don’t like mine overcooked or mushy.  I like there to be a “bite” to them. *I also like a Charcoal Grill because it gives a nice char to the Peppers.       
  6. Serve with Steak, Chicken, Pork, Seafood…Enjoy!!



    1. Lay the Pepper on it’s side. With a sharp knife slice off each end. Stem end ; slice into it about 1/4″ down. Turn it over and do the other side. I save the end pieces and dice then up for other recipes. Did I answer you question Tony?

      1. When I cut the top off; I try and push the stem out but end up ripping it. Maybe I should just cut around the stem and then it might remain an intact circle.

      2. Oh I see what you’re saying. In this technique the stem part doesn’t really matter . However, when I was just doing this moments ago I took that stem top and pushed the stem through the hole. It usually pushes right through but I did have a few that tore. I only use the stems and bottom for dicing so for me it doesn’t matter if it tears. Thanks for your comments Tony!

    2. *You may have meant when the Pepper’s laying flat (?) I take the flat of a sharp Chef’s knife and run it across the top of the flat of the Pepper. You want the surface to be smooth and flat and even before cutting or grilling. Let me know if this answers your question.

Leave a Reply