Grilled Mini Sweet Peppers with a Parsley and Za'atar Sauce

za'atar spice blend

🥗Healthier: herbs de Provence

💰Cheaper: mixed dried herbs

Herbs de Provence offers a similar aromatic profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is more economical.

lemon juice

🥗Healthier: lime juice

💰Cheaper: white vinegar

Lime juice provides a zesty alternative, while vinegar is cost-effective.

Preheat the grill to medium-high heat.

Wash and dry the mini sweet peppers.

Cut the peppers in half lengthwise and remove the seeds.

In a bowl, mix olive oil, minced garlic, salt, and black pepper.

Brush the pepper halves with the olive oil mixture.

Place the peppers cut-side down on the grill.

Grill the peppers for 4-5 minutes until slightly charred and tender.

Remove the peppers from the grill and let them cool slightly.

In a small bowl, combine chopped parsley, za'atar, and lemon juice.

Drizzle the za'atar sauce over the grilled peppers before serving.

Serve warm or at room temperature as a side dish.

Cooking Techniques

Spice Level: