| | | | | | | |

Grilled Baby Peppers and Mozzarella

Grilled Baby Peppers and Mozzarella is a good option for a change of pace on your roasted pepper game. Add a herby, lemony dressing to marinade them in and bingo! All the good feels: peppery, lemony and creamy in one bite. Well since it’s grilling season, pretty much everything goes. In the end? An appetizing dish to share while the rest of your dinner is grilling up.

grilled baby peppers close up

I always come across the tiny peppers in the store..but I often wonder what to do with them. They are so cute, but also intimidating. Do I roast them? Eat them raw? What to do, what to do… the grill sounded like a good idea. And well, it was.

This is easy breezy friends. Preheat your grill on medium high. Skewer up all the peppers so they don’t fall through the grill grates. How pretty is this? Almost neon in color 🙂

Place them on your grill turning often. Some will cook and char faster than others. That is okay. You can peel off any large amounts of charred skin post grill.

Grill these cuties until they are tender. You can see them start to soften as you turn them. Once they are grilled, remove and allow them to cool off for about 10-15 minutes. Once they are cooled, peel any large charred skins off and place in a bowl. Pour enough of the Oregano Vinaigrette or give them a drizzle of Balsamic Vinegar, olive oil, salt and pepper to coat them all. Set aside for them to come to full room temperature. Once that happens, add the drained Mozzarella balls (use Ciliegine which are the small cheese balls). Stir them gently to combine. If you use the Oregano Vinaigrette, squeeze some lemon on the Grilled Baby Peppers before serving.

Enjoy!

Looking for more appetizers? Try my Grilled Asian style Chicken Wings, Chutney Glazed Bacon Wrapped Shrimp or the very popular Whipped Feta and Yogurt Dip.

grilled baby peppers and mozzarella

Grilled Baby Peppers and Mozzarella

Ana P @ Claudia’s Table
July 27, 2020
An appetizing dish to share while the rest of your dinner is grilling up.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, Italian
Servings 6
Calories 348 kcal

Equipment

  • Grill

Ingredients
  

  • 1 lb baby bell peppers
  • 8 oz fresh mozzarella balls Ciliegine (1/3 oz size balls)
  • 1/2 recipe Oregano Vinaigrette or Balsamic Vinegar and Extra virgin olive oil
  • lemon slices to finish dish

Instructions
 

  • Preheat your grill on medium high
  • Skewer up all the peppers so they don’t fall through the grill grates.
  • Place them on your grill turning often
  • Some will cook and char faster than others. That is okay. You can peel off any large amounts of charred skin post grill.
  • Grill until they are tender. You can see them start to soften as you turn them.
  • Once they are grilled, remove and allow them to cool off for about 10-15 minutes.
  • Once they are cooled, peel any large charred skins off and place in a bowl.
  • Pour enough of the Oregano Vinaigrette OR give them a drizzle of Balsamic Vinegar, olive oil, salt and pepper to coat them all.
  • Set aside for them to come to full room temperature.
  • Once that happens, add the drained Mozzarella balls (use Ciliegine which are the small cheese balls).
  • Stir them gently to combine. If you use the Oregano Vinaigrette OR Balsamic Vinegar and Extra Virgin Olive Oil, squeeze some lemon on the Grilled Baby Peppers before serving.

Notes

You can use Balsamic Vinegar, Extra virgin olive oil, salt and pepper instead of the Oregano Vinaigrette.

Nutrition

Calories: 348kcal

Nutritional information is calculated online and should be used as a guide.

Keyword appetizer, healthy, low carb

All content and photographs ©Claudia’s Table and claudiastable.com

Share the Love on PinterestFollow @claudiastable or pin for later !

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating