Grilled Pepper Onion Franks Recipes

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GRILLED PEPPERS AND ONION



Grilled Peppers and Onion image

Grilled peppers and onion are the perfect summer side dish! Fire up the grill for your main dish, and cook these on the side to make it a meal.

Provided by Sonja Overhiser

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 4

3 multi-colored bell peppers
1 medium red onion
1 tablespoon olive oil
1/4 teaspoon kosher salt

Steps:

  • Preheat a grill to medium-high heat (375 to 450 degrees). If using the grill basket, place it on the grill while preheating. Or, fold a large piece of aluminum foil in half and prick several holes in it with a fork, then fold up a 1-inch rim around the edge to make a makeshift tray.
  • Cut the peppers into 1 1/2-inch wide strips. Cut the onion into wide strips and separate the layers with your fingers. Place them in a bowl and mix with the olive oil and kosher salt.
  • Grill in the grill basket or on the foil tray for 15 to 20 minutes until tender, turning the vegetables a few times to ensure even cooking.

Nutrition Facts : Calories 74 calories, Sugar 5.4 g, Sodium 150.5 mg, Fat 3.8 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 9.1 g, Fiber 2.6 g, Protein 1.3 g, Cholesterol 0 mg

GRILLED SAUSAGES, ONIONS AND PEPPERS



Grilled Sausages, Onions and Peppers image

There is no more reliable guest at a cookout than sausage, roasted over the open fire. But before you grill the meat, get some peppers and onions soft and dark and fragrant in the heat, and use these as a bed on which to serve the links. Italian sausage works beautifully here, as do hot links and bratwurst. If cooking brats, think about simmering them first in beer and onions, then finishing them on the fire.

Provided by Sam Sifton

Categories     barbecues, main course

Time 40m

Yield 6 servings

Number Of Ingredients 5

1 pound sweet peppers (green, red and yellow, if available) seeded and cut into eighths
2 large yellow onions, peeled and cut into large coins
3 to 4 tablespoons extra-virgin olive oil, more to taste
1/4 teaspoon salt, more to taste
2 pounds sweet or hot Italian sausages, or bratwurst or other fresh sausage

Steps:

  • Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
  • Meanwhile, toss peppers and onions with oil and sprinkle with salt. Lightly prick sausages all over so that they do not burst.
  • Put peppers and onions in a grill basket or directly on the grill, turning occasionally until they are softened and dark at the edges, 10 to 12 minutes. Move them to the side of the grill without coals.
  • Place the sausages on the hot side of the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes.
  • Transfer the peppers and onions to a platter and top with the sausages. Drizzle with olive oil and serve.

Nutrition Facts : @context http, Calories 636, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 56 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 18 grams, Sodium 1110 milligrams, Sugar 5 grams

GRILLED EGGPLANT, PEPPERS AND ONIONS



Grilled Eggplant, Peppers and Onions image

The happy mix of eggplant, peppers and onions is found throughout the Mediterranean. Cooking the vegetables over hot coals adds a welcome smokiness, but even a stovetop grill gives a hint of smoky flavor, so don't fret if you can't grill outside. This salad is meant to be served at room temperature. Feel free to make it up to 2 hours ahead.

Provided by David Tanis

Categories     dinner, lunch, vegetables, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 small eggplants (about 2 pounds), sliced into 3/4-inch rounds
2 medium onions, sliced into 3/4-inch rounds
2 ripe bell peppers (or another type of large sweet pepper), halved and seeded
Extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper
1 tablespoon capers, rinsed and roughly chopped
Pinch of dried oregano
Pinch of crushed red pepper

Steps:

  • Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
  • Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
  • Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

Nutrition Facts : @context http, Calories 88, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 547 milligrams, Sugar 8 grams

GRILLED BALSAMIC FLANK STEAK WITH PEPPERS AND ONIONS



Grilled Balsamic Flank Steak With Peppers and Onions image

Flank is a flavorful, lean cut of steak that's sliced thin and served. Make the deep, savory marinade ahead of time and let it work its magic on the meat for up to two days in the fridge. It makes party time a cinch, as the steak cooks in just 10 minutes (and this recipe can easily be doubled-or tripled to feed a crowd.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 11

1 1/4 to 1 1/2 pounds flank steak, patted dry and pierced at approximately 1 1/2-inch intervals with the tines of a fork
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
2 tablespoons light-brown sugar
1 tablespoon extra-virgin olive oil, plus more for grill
3 rosemary sprigs
1 large sweet onion, such as Vidalia, cut into scant 1/2-inch-thick rounds
2 red or orange bell peppers, stems, ribs, and seeds removed, cut into scant 1/2-inch-thick rounds
Crusty bread, for serving (optional)

Steps:

  • Generously season steak with salt and pepper. In a large resealable bag, combine vinegar, Worcestershire, mustard, brown sugar, and oil. Rub rosemary sprigs between your palms for a few seconds to release oils, then transfer to bag. Add steak, onion, and bell peppers; remove excess air from bag, seal, and shake until marinade evenly coats meat and vegetables. Refrigerate at least 12 hours and up to 2 days.
  • Remove steak and vegetables from refrigerator 1 hour before grilling. Preheat grill for direct-heat cooking. Brush grates with oil. Using tongs, remove steak from bag, allowing excess marinade to drip back in. Grill, turning a few times, until charred in places and a thermometer inserted into thickest part registers 125 degrees for medium-rare, 8 to 12 minutes, depending on thickness. Transfer to a plate; tent with foil and let stand at least 10 minutes before slicing. Meanwhile, remove vegetables from marinade and grill, turning a few times, until charred in places and tender, 10 to 12 minutes. Toast bread on grill just until charred and crisp in places, about 1 minute a side. Thinly slice steak; serve with vegetables and bread.

GRILLED MIXED PEPPERS AND ONIONS



Grilled Mixed Peppers and Onions image

Skewering the onion slices through all the layers ensures ease of grilling and keeps pieces of onion from falling through the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

1 white onion, peeled, cut into 1/4-inch-thick rounds
1 red onion, peeled, cut into 1/4-inch-thick rounds
1 green bell pepper, cut into quarters and seeded
1 red bell pepper, cut into quarters and seeded
1 orange bell pepper, cut into quarters and seeded
1 yellow bell pepper, cut into quarters and seeded
3 tablespoons olive oil
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Soak wooden skewers 20 to 30 minutes. Heat a grill to medium. Skewer the white and red onion slices, passing the skewer through each layer; skewer the green, red, orange, and yellow peppers. Place the skewered vegetables, olive oil, salt, and pepper in a shallow bowl, and turn the vegetables until they are coated.
  • Place vegetables on grill, and cook until lightly charred, 6 to 8 minutes per side. Transfer vegetables to a cutting board. Cut peppers into 1/2-inch-thick slices, and remove skewers from onions. Transfer vegetables to a serving platter.

GRILLED BEEF FRANKS WITH SWEET PEPPERS & ONIONS



Grilled Beef Franks with Sweet Peppers & Onions image

Make these Grilled Beef Franks with Peppers & Onions at your next cookout! Fire up these franks on the grill, and have a tasty dish in no time!

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 6 servings

Number Of Ingredients 5

1 each green and red pepper, cut into strips
1 small onion, sliced
1/4 cup KRAFT Italian Vinaigrette Dressing
1 pkg. (12 oz.) OSCAR MAYER Hardwood Smoked Seasoned Beef Franks
6 hot dog buns

Steps:

  • Heat grill to medium heat.
  • Place peppers and onions in center of large sheet of heavy-duty foil; drizzle with dressing. Fold to make packet.
  • Grill 15 min. or until vegetables are crisp-tender, adding franks to the grill after 6 min. and cooking until franks are heated through, turning packet and franks occasionally.
  • Cut slits in foil to release steam before carefully opening packet. Place franks in buns; top with vegetable mixture.

Nutrition Facts : Calories 320, Fat 18 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g

GRILLED SAUSAGES, PEPPERS AND ONIONS



Grilled Sausages, Peppers and Onions image

The well-loved trifecta of sausages, peppers and onions can be found at Italian street fairs, ballparks and on weeknight dinner tables. They're often roasted or braised, but this recipe makes smart use of a grill: Sausages cook over indirect heat to prevent bursting, while peppers and onions soften and char over the flames. At the end, while the sausages and rolls spend a few minutes over direct heat to brown and crisp, the cooked vegetables rest in a tart vinaigrette to balance the sweetness of the peppers. Tuck the sausages and vegetables into the roll, then add mustard, giardiniera, mozzarella or nothing at all.

Provided by Ali Slagle

Categories     sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 sweet or hot Italian pork sausages (about 1 pound)
1 pound bell peppers (any color), seeds and stem removed, cut crosswise into 1/2-inch-thick rings
2 large yellow or red onions, peeled and cut crosswise into 1/2-inch-thick rings (about 1 1/2 pounds total)
Olive oil
Kosher salt and black pepper
4 hero, hoagie or sub rolls, about 6 inches long, halved lengthwise but still connected
1/4 cup red wine, Sherry or apple cider vinegar
Pinch of dried oregano (optional)

Steps:

  • Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other. If your grill has three burners, reduce the outer two to medium-high and turn off the middle.)
  • Meanwhile, remove sausages from the package to come to room temperature and to air-dry. In a large bowl or baking dish, toss the peppers and onions with olive oil, salt and pepper to coat. Lightly brush the interior of the rolls with olive oil.
  • Clean and oil the grates. (Dip the trimmed end of the onion in oil and use it to grease the grates). Place the peppers and onions over the flame (direct heat) and place the sausages where there is no flame beneath (indirect heat). Cover and cook, flipping occasionally, until the vegetables are softened and charred in spots and cooked through, 14 to 20 minutes. (To keep all of the juices in, insert the thermometer into the ends of the sausages as opposed to pricking the sausage casing.)
  • To the now-empty bowl or baking dish, add the vinegar, 3 tablespoons olive oil, and oregano, if using. Season with salt and pepper. As the vegetables finish cooking, add them to the bowl and toss to combine. Move the sausages to direct heat and cook, turning often, until charred and crisp, 2 to 4 minutes. (Cover if using a gas grill.) Transfer to the bowl of vegetables to rest for a few minutes. Grill the cut sides of the buns over direct heat until toasted, 1 to 2 minutes. Divide the peppers, onions and sausages between rolls.

GRILLED PEPPER & ONION FRANKS



GRILLED PEPPER & ONION FRANKS image

Categories     Soup/Stew     Beef     Quick & Easy     Buffet     Healthy

Number Of Ingredients 5

4 red peppers
2 small onions, sliced
1/2 C. KRAFT Italian Dressing
12 Oscar Meyer Selects New York Style Beef Franks
12 hot dog buns

Steps:

  • Heat grill to med. high. Place peppers and onions in center of large sheet heavy-duty foil. Drizzle with dressing; fold to make packet. Grill 15 min. or until veg. are crisp-tender, adding franks to the grill after 6 min. and cooking until franks re heated through, turning packet and franks occasionally. Cut slits in foil to release steam before opening packet. Place franks in buns: top with veg. mixture.

GRILLED FLANK STEAK, ONION AND BELL PEPPER SANDWICHES



Grilled Flank Steak, Onion and Bell Pepper Sandwiches image

Categories     Sandwich     Onion     Steak     Bell Pepper     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 12

Number Of Ingredients 11

3 cups dry red wine
3 cups chopped onions
2 1/4 cups soy sauce
3/4 cup olive oil
8 large garlic cloves, chopped
1 tablespoon plus 1 1/2 teaspoons dry mustard
1 tablespoon plus 1 1/2 teaspoons ground ginger
4 1/2 pounds flank steaks
6 large bell peppers (red, yellow and/or green), cut into 3/8-inch wide strips
3 large red onions, cut into 1/2-inch-thick rings
Grilled French Bread Rolls

Steps:

  • Combine first 7 ingredients in large bowl. Divide steaks, bell peppers and red onions among large shallow pans. Pour marinade over. Turn to coat. Cover and refrigerate 3 to 6 hours.
  • Prepare barbecue (high heat). Drain steaks and vegetables. Grill steaks to desired degree of doneness, about 4 minutes per side for rare. Transfer to platter. Grill vegetables until beginning to brown, about 4 minutes per side. Slice steaks thinly across grain. Arrange steaks and vegetable on large platter. Serve with grilled rolls, allowing diners to assemble sandwiches.

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