July Recipes

Grilled Lemon-Rosemary Sweet Peppers

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Grilled Lemon Rosemary Sweet Peppers in tin foil
Hands On:
10 minutes
Total Time:
25 minutes


  • 1 (1-lbs.) pkg. sweet mini peppers, steamed, seeded, and sliced
  • 1 (4.3-oz.) jar sweet n' tangy pepper drops, undrained
  • 3 tbsp Gustare Vita extra virgin olive oil
  • 4 clove(s) garlic, whole
  • 4 lemon slices, plus additional for garnish
  • 2 sprig(s) fresh rosemary, plus additional for garnish
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Preheat a charcoal or gas grill for direct cooking over medium heat (350°).
Combine mini peppers, jarred peppers, olive oil, and garlic in a large bowl. Cut a 16x16-inch sheet of heavy foil. Place pepper mixture in center of foil; roll or fold up edges of foil to form a side around pepper mixture. Top with lemon slices and fresh rosemary.
Grill 12 to 18 minutes or until vegetables reach desired doneness, gently stirring every 3 to 5 minutes. Remove packet from grill. Garnish with additional lemon slices and fresh rosemary, if desired.

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