These Grilled Peppers and Onions are smoky, sweet, and seriously addictive. Tossed in a bold, smoky spice blend and charred to perfection in a grill basket, they’re the ultimate fuss-free side. Serve them with your favorite grilled protein, pile them onto tacos, taco salads, burgers, or add them to bowls all week long. They’re tender, flavorful, and come together in under 20 minutes—just slice, season, and grill!
I love incorporating some sort of veggie in my meals. These grilled peppers and onions are a great way to do that! They are extremely versatile and can be included in various recipes. If you enjoy veggie sides like this, try my Fajita Veggies (Chipotle Style). These fajita veggies are sautéed with just a few simple ingredients, just like the ones served at Chipotle Mexican Grill.
My Grilled Zucchini and Yellow Squash are a summer favorite and an easy veggie to make on the grill. Pair this recipe with zesty pesto, creamy feta, and crunchy pistachios to elevate the dish!
Table of Contents
Why You’ll Love This Recipe
- Ready in 20 Minutes: Quick, easy, and perfect for weeknights or cookouts.
- Packed with Flavor: The smoky spice blend adds depth without overpowering the natural sweetness of the veggies.
- Super Versatile: Use them as a side, a topping, or a filling—these grilled veggies go with everything.
- Minimal Cleanup: Thanks to the grill basket, there’s no flipping or chasing veggies through the grates.
Ingredients & Substitutions
- Bell Peppers: Use a mix of red, yellow, and orange for the best sweetness and color. Green works too, but it’s a bit more bitter.
- Red Onion: Adds a nice bite and turns deliciously jammy when grilled. Yellow or white onions work if that’s what you have on hand.
- Avocado Oil: Great for high-heat grilling. You can also use olive oil or another neutral oil like grapeseed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cumin, Chili Powder, Smoked Paprika: This trio gives the veggies a warm, smoky flavor that’s perfect for the grill.
- Granulated Garlic & Onion Powder: Add a savory base that plays up the caramelization as the vegetables cook.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Grilled Peppers and Onions
Quick Overview
- Preheat the grill.
- Season veggies.
- Grill.
- Remove & serve.
Step by Step Instructions
Quick Tip From Bri
Pop the grill basket on the grates while the grill heats. It helps the veggies start cooking immediately and gives you a better char.
- Preheat & Season Veggies: Preheat your grill to high heat (about 450–500°F) and place a grill basket on the grates to preheat with the grill. In a large bowl, toss the sliced bell peppers, red onion, avocado oil, salt, cumin, chili powder, garlic, onion powder, and smoked paprika until well combined.
- Grill: Carefully transfer the seasoned vegetables to the preheated grill basket. Grill for 12–15 minutes, tossing every 4–5 minutes, until the peppers and onions are tender and slightly charred in spots. Keep the grill lid closed between tosses to maintain high heat and achieve the best char.
- Remove & Serve: Using heat-proof grill gloves, remove the hot basket from the grill and place it on a sheet pan to carry it inside safely. If you don’t have grill gloves, use tongs to scoop the grilled peppers and onions into a bowl, then allow the grill to cool completely before removing the basket.
Recipe Serving Suggestions
These flavorful grilled peppers and onions would pair perfectly with the following main dish recipes:
- Grilled Chicken Fajitas: Fire up the grill, and serve with warm flour tortillas, grilled peppers and onions, or your favorite toppings.
- Grilled Shrimp Skewers: These shrimp are packed with zesty lemon and bold spices that delight every bite.
- Air Fryer Cilantro Lime Chicken: This chicken is juicy, flavorful, and delicious.
- Carne Asada Quesadillas: These quesadillas are loaded with smoky cast-iron seared skirt steak, extra cheese, and baked to perfection.
Expert Tips
- Use a Grill Basket: It’s a game changer for veggies. No more losing half your peppers through the grates.
- Don’t Skip the Toss: Stirring every few minutes ensures even cooking and prevents burning on one side.
- Close the Lid: Keeping the grill lid shut between tosses helps trap heat and gives you that perfect char.
- Batch It: This recipe is easy to scale up—double it for a crowd or meal prep extra for the week.
Most Common Mistakes
- Not Slicing Evenly: Make sure your peppers and onions are all around ½ inch thick so they cook at the same rate.
- Skipping the Preheat: A hot grill and basket are key to avoiding soggy, steamed veggies.
- Overcrowding: Don’t pile the veggies too high in the basket. If you’re doubling the recipe, use two batches for the best char.
Additions & Variations
- Add Zucchini or Mushrooms: They grill beautifully alongside the peppers and onions.
- Swap in Taco Seasoning: For a shortcut version of the spice blend.
- Finish with Lime Juice or Fresh Herbs: A squeeze of citrus or a sprinkle of cilantro adds brightness.
The 10 Best Substitutes for Avocado Oil
Avocado oil has gained immense popularity in recent years, thanks to its rich flavor, versatility, and numerous health benefits. However,…
Recipe FAQs
Yes, onions and peppers can be cooked at the same time.
Yes, grilled peppers and onions are a healthy choice! They are low in calories and fat, and packed with vitamins, minerals, and antioxidants. Grilling can even enhance their nutritional value and flavor.
More Side Dish Recipes
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Grilled Peppers and Onions
Equipment
- Grill Basket
- Grill Gloves
Ingredients
- 3 bell peppers, assorted colors, sliced into ½-inch strips
- 1 large red onion, sliced into ½-inch strips
- 1 Tablespoon avocado oil
- 1 teaspoon EACH Morton kosher salt, cumin, chili powder, granulated garlic, onion powder, & smoked paprika
Instructions
- Preheat & Season Veggies: Preheat your grill to high heat (about 450–500°F) and place a grill basket on the grates to preheat with the grill. In a large bowl, toss the sliced bell peppers, red onion, avocado oil, salt, cumin, chili powder, garlic, onion powder, and smoked paprika until well combined.3 bell peppers,, 1 large red onion,, 1 Tablespoon avocado oil, 1 teaspoon EACH Morton kosher salt, cumin, chili powder, granulated garlic, onion powder, & smoked paprika
- Grill: Carefully transfer the seasoned vegetables to the preheated grill basket. Grill for 12–15 minutes, tossing every 4–5 minutes, until the peppers and onions are tender and slightly charred in spots. Keep the grill lid closed between tosses to maintain high heat and achieve the best char.
- Remove & Serve: Using heat-proof grill gloves, remove the hot basket from the grill and place it on a sheet pan to carry it inside safely. If you don’t have grill gloves, use tongs to scoop the grilled peppers and onions into a bowl, then allow the grill to cool completely before removing the basket.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use a Grill Basket: It’s a game changer for veggies. No more losing half your peppers through the grates.
- Don’t Skip the Toss: Stirring every few minutes ensures even cooking and prevents burning on one side.
- Close the Lid: Keeping the grill lid shut between tosses helps trap heat and gives you that perfect char.
- Don’t Overcrowd: Don’t pile the veggies too high in the basket. If you’re doubling the recipe, use two batches for the best char.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
