If you're looking for a super tasty and super easy to make summer appy/side dish/snack, this is it: Grilled Mini Peppers.
Besides being super frickin' cute, mini peppers are also incredibly sweet and extra packed full of flavour. My theory is that peppers are made with all the flavour they're going to have and then it slowly gets diluted as they get bigger. Very scientific, I know.
These beauties that you see here were in a big gift basket full of delish fresh produce that I won from Taves Family Farms, a local farm that sells their veggies at a farmers market near my place. After they had received their 1000th Instagram follower, they put their followers' names in a basket and drew my name. The lesson of the day: always follow your fav people!
The second lesson of the day: grab some mini peppers and toss them on the grill. Stat.
Were you wondering why the peppers are skewered with not one, but two, wooden skewers? I promise you it's not overkill. If you only use one skewer something really annoying happens: they twirl around every time you flip them, and they're nearly impossible to grill them perfectly. It's a big problem, I know. 😉
Flat skewers would also keep these babies in their place.
We need to talk about this tzatziki for a minute. You guys, it's, like, so frickin' good. (That's also the second, and now third, time I've used frickin' in one post. Too much?) It really is good, though.
Here's why you want to make it:
- Tzatziki is awesome.
- It's tangy and delicious and perfect for the sweet grilled mini peppers.
- The mint makes it extra fresh tasting.
- It's easy to whip up in just a couple minutes.
- It's a great way to use up some mini (or some big) cucumbers that are in your fridge.
- Tzatziki is fun to say, so you should obviously make it based on that fact alone.
If you fire up the BBQ this summer to make some Mini Grilled Peppers make sure you snap a pic and tag @theendlessmeal on Instagram, so I can like and comment on your pictures.
- ¼ cup Greek yogurt
- 2 tablespoons chopped fresh mint
- 1 mini cucumber, finely grated and squeezed of all liquid (about 2 tablespoons)
- 1½ teaspoons freshly squeezed lemon juice
- 1 garlic clove, finely minced
- ⅛ teaspoon sea salt
- 16 mini peppers
- ½ teaspoon olive oil
- A pinch of sea salt and a few grinds of pepper
- Preheat your grill to medium high. Lay 8 wooden skewers on a plate with a little water.
- Combine all the minty tzatziki ingredients together in a medium-sized bowl and mix well.
- Toss the peppers with the olive oil, sea salt and pepper then slid the peppers onto the skewers, using 2 skewers for each row of peppers (so they don't twirl around when you flip them).
- Grill the peppers for 5 minutes, or until they're soft and have nice grill marks on them, turning once.
- Serve the grilled peppers right away with the minty tzatziki on the side. Note: Don't worry about the seeds when you eat them. Just pick the pepper up by the stem and eat the whole thing (minus the stem).
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