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.
Ingredients
- 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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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.
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