Easy Griddled Peppers and Onions with Olives and Feta

There is nothing quite like the smell of peppers hitting a hot griddle and getting those beautiful blistered edges! You are going to love how the high heat transforms simple red onions into something sweet and caramelized while keeping a satisfying bite. It is a vibrant Mediterranean dish that feels like a celebration of fresh ingredients, and it pairs wonderfully with grilled lamb chops, chicken fajitas, steak, or even tucked into a warm pita with a big dollop of hummus.

Why We Love This Recipe

• Textural Balance: The griddle allows for caramelization while keeping a slight “snap” in the vegetables.
• Bold Profiles: Salty olives and tangy vinegar cut right through the natural sweetness of the charred peppers.
• Effortless Cleanup: Cooking everything on one flat surface makes the post-dinner routine a breeze.

Ingredients

• Bell peppers
• Red onion
• Extra virgin olive oil
• Kosher salt
• Black pepper
• Dried oregano
• Kalamata olives
• Feta
• Red wine vinegar
• Fresh parsley (optional)

See the recipe card below for exact quantities.

Instructions

Preheat the Surface

Heat your griddle over medium-high (approximately 375°F to 400°F / 190°C to 200°C).

Season the Vegetables

In a large bowl, toss the sliced peppers and onions with the olive oil, salt, pepper, and oregano until evenly coated.

Char and Soften

Spread the vegetables across the griddle in a single layer to ensure they sear rather than steam. Cook for 6 to 8 minutes, turning occasionally with a spatula, until softened and lightly blistered at the edges. You want colour without collapse.

The Finishing Touches

Transfer the warm vegetables to a serving bowl. Fold in the halved olives and drizzle with the red wine vinegar. Top with the crumbled feta and parsley right before you head to the table.

Expert Tips

• Avoid Crowding: If the vegetables are piled too high on the griddle, they will release moisture and steam. Keep them in a single layer to get those beautiful dark sear marks.
• Temperature Control: If the onions are browning too fast before the peppers soften, slide them to a cooler zone on your dual-burner griddle.

Substitutions

• Cheese: If you aren’t a fan of feta, goat cheese provides a lovely creamy texture, or you can use shaved parmesan for a nuttier finish.
• Acidity: Swap the red wine vinegar for a splash of lemon juice or a balsamic glaze if you prefer a bit more sweetness.

Serving Suggestions

• Main Pairings: This is a fantastic side for griddled lamb chops, blackened chicken, or even a thick ribeye steak.
• Make it a Meal: Toss these vegetables into a warm pita with a big dollop of hummus and some fresh cucumbers for a quick vegetarian lunch.

Loved this recipe? Try These Sides Next:

• Grilled Veggie Skewers
• Greek-Style Lemon Potato Wedges with Whipped Feta
• Roasted Delicata Squash & Cauliflower

📖 Recipe

Easy Griddled Peppers and Onions with Olives and Feta

There is nothing quite like the smell of peppers hitting a hot griddle and getting those beautiful, blistered edges! You are going to love how the high heat transforms simple red onions into something sweet and caramelized while keeping a satisfying bite. It is a vibrant Mediterranean dish that feels like a celebration of fresh ingredients, and it pairs wonderfully with grilled lamb chops, chicken fajitas, steak, or even tucked into a warm pita with a big dollop of hummus.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 10 minutes mins

Total Time 18 minutes mins

Course Side Dish

Cuisine Mediterranean

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 3 bell peppers multi-colored, sliced into thick strips
• 1 large red onion sliced into wedges
• 2 tablespoon extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ½ teaspoon dried oregano
• ⅓ cup pitted Kalamata olives halved
• ½ cup crumbled feta
• 1 teaspoon red wine vinegar
• Fresh parsley for garnish optional

Instructions

 

Preheat the Surface

• Heat your griddle (ideally a dual-burner model) over medium-high (approximately 375°F to 400°F / 190°C to 200°C).

Season the Vegetables

• In a large bowl, toss the sliced peppers and onions with the olive oil, salt, pepper, and oregano until evenly coated.

Char and Soften

• Spread the vegetables across the griddle in a single layer to ensure they sear rather than steam. Cook for 6 to 8 minutes, turning occasionally with a spatula, until softened and lightly blistered at the edges. You want colour without collapse.

The Finishing Touches

• Transfer the warm vegetables to a serving bowl. Fold in the halved olives and drizzle with the red wine vinegar. Top with the crumbled feta and parsley right before you head to the table.

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• We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.

Video

Notes

Expert Tips

• Avoid Crowding: If the vegetables are piled too high on the griddle, they will release moisture and steam. Keep them in a single layer to get those beautiful dark sear marks.
• Temperature Control: If the onions are browning too fast before the peppers soften, slide them to a cooler zone on your dual-burner griddle.

Substitutions

• Cheese: If you aren't a fan of feta, goat cheese provides a lovely creamy texture, or you can use shaved parmesan for a nuttier finish.
• Acidity: Swap the red wine vinegar for a splash of lemon juice or a balsamic glaze if you prefer a bit more sweetness.

Serving Suggestions

• Main Pairings: This is a fantastic side for grilled lamb chops, blackened chicken, or even a thick ribeye steak.
• Make it a Meal: Toss these vegetables into a warm pita with a big dollop of hummus and some fresh cucumbers for a quick vegetarian lunch.

Keyword bell peppers and onions recipe, griddled vegetables, healthy recipes with peppers and onions, mediterranean side dishes, peppers and onions recipe

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