Ingredients:

  • 1 lb mini sweet peppers
  • 1 medium red onion, cut into wedges
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash the peppers and pat them completely dry with a paper towel to ensure proper charring.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, and dried oregano for 30 seconds until emulsified. Reserve one tablespoon of the mixture for the final finish.
  3. Preheat the outdoor grill to medium-high (approximately 400°F / 200°C).
  4. Place the peppers and red onion wedges in a grill basket, drizzle with the majority of the balsamic mixture, and toss to coat.
  5. Grill for 8–12 minutes, shaking the basket every 3 minutes, until the skins are blistered and mahogany-colored.
  6. Remove the peppers from the grill, transfer them to a foil-lined pan, and immediately drizzle with the reserved tablespoon of balsamic glaze.