Grilled Sweet Peppers Onions Recipes

GRILLED SWEET ONIONS

Steps:

• Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.

GRILLED PEPPERS AND ONION

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.

GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
• Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

GRILLED SWEET PEPPERS & ONIONS

Steps:

• Grilled onion and pepper over medium coals until tender 12 to 15 minutes.
• Then saute for few minutes in a skillet until soften.

GRILLED SWEET AND HOT SAUSAGE WITH GRILLED ONION MARMALADE AND RED PEPPERS

Steps:

• Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hogie.

GRILLED RED PEPPER, SWEET ONION, AND TOMATO SALAD

Steps:

• Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill. Oil the grill rack.
• Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
• Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
• Transfer to a paper bag, close the bag, and let cool for 10 minutes.
• Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side. Transfer to a cutting board.
• Grill tomatoes, turning often, until grill marked, 3-4 minutes. Dont overcook. Transfer to a cutting board.
• Peel peppers and cut open to remove seeds and stems. Chop peppers coarsely and mound on a platter. Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
• Scatter basil leaves on top of the vegetables.
• To make vinaigrette, combine garlic and vinegar in a small bowl. Gradually whisk in olive oil. Pour dressing over vegetables and toss well.
• Season with salt and pepper and serve.

GRILLED SWEET ONIONS

Steps:

• Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 inches square). Dot with 1 tablespoons butter and sprinkle with 1/4 teaspoons of seasoned salt. Repeat for other 3 onions.
• Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.

GRILLED SWEET ONIONS

Steps:

• Peel onions.
• Cut, not quite through each onion making 8 sections.
• Cut 4 pieces of heavy duty foil into 24"x18" pieces.
• Fold each in 1/2 crosswise.
• Cut to make 12" squares.
• Place one onion in the middle of each square.
• Stir.
• together margarine or butter,mustard and hot pepper.
• Drizzle this over onions.
• Sprinkle each onion with the brown sugar.
• Bring up two opposite edges of each square and seal with double fold.
• Fold remaining two sides to enclose onion leaving room for steam to build.
• Cook over medium heat on a grill with a drip pan under the foil packets.
• Cover and grill for 25 minutes or until onions are tender.
• Cut a 2" opening in the top of each packet, cover and grill for 10 minutes more or until onions are lightly browned.
• Sprinkle with pepper to taste.
• I'm sure this could also be bake in the oven on 350 degrees for the same time as grilling.

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Steps:

• Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
• Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
• Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.