Mediterranean-Inspired Grilled Bell Peppers with Balsamic Drizzle

Posted on 09 July 2019

If you find yourself visiting a Mediterranean country, one of the first things you may notice is an overflowing abundance of vegetables. Pickled vegetables, grilled vegetables, and vegetables with other vegetables. What seems out of the ordinary to us becomes exotic. So why can’t we flip the tables and make an overflowing abundance of vegetables our everyday normal?


One way to do this is to coax out incredible flavors of vegetables using simple methods. Such as, in-season tomatoes with a hint of sea salt or out-of-season tomatoes lightly roasted. And sweet bell peppers? One word: grill.

Grilled bell peppers brings out the sweetness without ruining that refreshing burst of flavor you get with a raw pepper. Rub it with olive oil, sprinkle with salt and pepper and finish up with a light drizzle of balsamic and you will be hooked! Serve this with breakfast, lunch, supper and snacks on the go.


Serves 8-10


4 red or multi-colored sweet bell peppers
2 tablespoons extra-virgin olive oil
¼ teaspoon sea salt
1/8th teaspoon ground black pepper
De Nigris Glaze’ Classic Original with Balsamic Vinegar of Modena


  • Wash and trim bell peppers, slice into quarters.
  • Drizzle with olive oil and rub pepper slices thoroughly. Spring with salt and ground black pepper.
  • Heat gas grill to 400 degrees. Place peppers on grill and turn until both sides have small grill marks. Remove from heat.
  • Drizzle with De Nigris Glaze’ Classic Original with Balsamic Vinegar of Modena glaze.
  • Serve and enjoy!

Lyndi Fultz blogs at with a focus on health-conscious foodies caught up in the busyness of life. Her site shows us how to make food healthy and simple, with a side of fun.