These grilled mini peppers are a quick and easy BBQ side dish. Next time you have a party, serve them as an appetizer. We promise that they’ll disappear fast!
Ingredients
Mint Tzatziki
¼ cupGreek yogurt
2tablespoonsfresh mint, chopped
1minicucumber, finely grated and squeezed of all liquid (about 2 tablespoons)
1 ½ teaspoonslemon juice, fresh is best
1clovegarlic, finely minced
1pinchsea salt
Grilled Mini Peppers
16mini peppers
1tablespoonolive oil
A pinch of sea salt and a few grinds of pepper
Instructions
Preheat your grill to medium-high. Soak 8 wooden skewers on a plate with a little water.
Combine all the mint tzatziki ingredients together in a medium-sized bowl and mix well.
¼ cup Greek yogurt, 2 tablespoons fresh mint, 1 mini cucumber, 1 ½ teaspoons lemon juice, 1 clove garlic, 1 pinch sea salt
Toss the peppers with the olive oil, sea salt, and pepper then slide the peppers onto the skewers, using 2 skewers for each row of peppers, so they don't twirl around when you flip them.
16 mini peppers, 1 tablespoon olive oil, A pinch of sea salt and a few grinds of pepper
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 mint 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).
Notes
As long as your peppers are large enough that they won't fall through the spaces on your gill, you can skip skewering the peppers.