Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees).
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Include Grilled Lemon-Rosemary Sweet Peppers in your tapas platter, and your guests will be impressed! Rosemary and lemon combine to add a woodsy aromatic and citrusy flavor to sweet peppers.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-lbs.) pkg. sweet mini peppers, steamed, seeded, and sliced | ||
| 1 (4.3-oz.) jar sweet n' tangy pepper drops, undrained | ||
| 3 tbsp. Gustare Vita extra virgin olive oil | ||
| 4 clove(s) garlic, whole | ||
| 4 lemon slices, plus additional for garnish | ||
| 2 sprig(s) fresh rosemary, plus additional for garnish |
Things To Grab
- Charcoal or gas grill
- Large bowl
- Aluminum foil
Directions
Combine mini peppers, jarred peppers, olive oil, and garlic in a large bowl. Cut a 16x16-inch sheet of heavy foil. Place pepper mixture in center of foil; roll or fold up edges of foil to form a side around pepper mixture. Top with lemon slices and fresh rosemary.
Grill 12 to 18 minutes or until vegetables reach desired doneness, gently stirring every 3 to 5 minutes. Remove packet from grill. Garnish with additional lemon slices and fresh rosemary, if desired.
Recipe Source:
Hy-Vee Seasons July 2022