Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees).
Grilled Lemon-Rosemary Sweet Peppers
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
|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
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.
Hy-Vee Seasons July 2022