Grilled Peppers


  • 6 large red, yellow and green peppers
  • 1 tablespoon fresh rosemary leaves
  • 10 chives, chopped
  • Extra virgin olive oil

Cooking Instructions:

  • Oil barbecue grill, heat at mid-low for 10 minutes
  • Cut bell peppers in halves, remove seeds, place on grill skin side down.
  • Close grill lid, and grill for 30 minutes, turning a few times to make sure the skin is cooked evenly.
  • When finished, cool in refrigerator for about 30 minutes.
  • Peel peppers (skin should come away easily), and then slice them.
  • In a large glass jar, pour some olive oil.
  • Fill the jar with a mixture of pepper slices, chives, rosemary leaves, alternating so you have a good mix.
  • Fill to the top.
  • Store in the refrigerator for up to two weeks.
  • Use on salads, hamburgers, and side dishes.


  • NA

Calories Per Serving:

  • NA

Preparation Time:

  • NA


  • Easy

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