Dinner

Balsamic Thyme Grilled Peppers Recipe

ByMariam Harutyunyan January 20, 2026January 20, 2026

Introduction

Bright and flavorful, these Balsamic Thyme Grilled Peppers are the perfect side dish for any summer meal. The smoky char from the grill paired with a tangy balsamic marinade makes them irresistibly delicious and easy to prepare.

A white bowl filled with about three layers of grilled mini bell peppers in bright orange, yellow, and red colors with dark char marks. The peppers have a shiny, slightly oily texture and some fresh green herbs sprinkled on top. The bowl is placed on a white plate, with a black fork and spoon resting on the side inside the bowl. Nearby, there are two pieces of torn bread with a light crust, and all of this sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 bell peppers, quartered or cut into large strips (a mix of red, orange, and yellow works well)
1 1/2 tablespoons olive oil

1/4 teaspoon salt
1/4 teaspoon pepper

2 tablespoons balsamic vinegar
2 tablespoons olive oil

1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon fresh thyme, plus extra for serving

1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Step 1: Preheat an outdoor grill or grill pan to medium-high heat. Place the bell peppers in a medium bowl and add 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss well to evenly coat the peppers.

Step 2: Grill the peppers for 4-5 minutes per side, or until grill marks appear and they reach your desired level of tenderness.
Step 3: While the peppers grill, make the marinade. In a medium bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, Dijon mustard, minced garlic, 1 teaspoon fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined.
Step 4: Once the peppers are done grilling, immediately toss them in the marinade. Let them sit at room temperature for about 15 minutes to absorb the flavors.

Step 5: Sprinkle extra fresh thyme over the peppers before serving for a bright, herbal finish.

Tips & Variations

Try adding a sprinkle of crumbled feta or goat cheese for a creamy contrast to the tangy peppers.
If you don’t have fresh thyme, dried thyme can be used—use about one-third of the fresh amount.

For a smoky depth, add a dash of smoked paprika to the marinade.
Grill the peppers on a grill basket if you want smaller slices without losing any pieces through the grates.

Storage

Store leftover grilled peppers in an airtight container in the refrigerator for up to 3 days. They’re delicious cold or at room temperature, but you can also gently reheat them in a pan or microwave if preferred. Toss with a little fresh olive oil before serving to refresh the flavors.

How to Serve

A white bowl filled with grilled mini bell peppers in three colors: bright yellow, orange, and red. Each pepper has dark char marks scattered across its shiny, slightly wrinkled skin. Small green herb leaves are sprinkled on top, adding a touch of freshness. The peppers are piled in a loose, natural way, showing their curved shapes and juicy texture. In the background, there is a piece of torn flatbread resting on the edge of the bowl. The bowl sits on a white marbled surface with soft natural light highlighting the colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers for this recipe?

Yes, you can use any sweet or mild peppers, such as poblano or cubanelle, but adjust grilling time as needed since thicker peppers may take longer to become tender.