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Barbecue peppers with olive dressing recipe

Barbecue peppers with olive dressing recipe

8 ratings

Slather sweet griddled peppers in a tangy olive dressing in this easy BBQ side recipe. The simple dressing combines kalamata olives, zesty lemons, garlic and plenty of fresh parsley. See method

  • Serves 2
  • 15 mins to prepare and 15 mins to cook
  • 412 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free


  • 3 red and orange peppers, quartered, cored and deseeded
  • 50ml extra-virgin olive oil
  • 1 garlic clove, peeled and finely chopped
  • 1 lemon, zested and juiced
  • 3 tbsp fresh parsley, chopped

Each serving contains

  • Energy

  • Fat

    36g 52%
  • Saturates

    5g 25%
  • Sugars

    14g 15%
  • Salt

    1.2g 19%

of the reference intake
Carbohydrate 17.1g Protein 3.9g Fibre 5.3g


  1. Place the pepper quarters onto a hot barbecue and cook for 8-10 mins on each side until well charred and soft. Remove from the barbecue and set aside to cool. Once cool enough to handle, peel away the skins from the peppers and place onto a serving plate, then scatter with 1 tbsp fresh chopped parsley.

  2. For the dressing, place the olives, garlic, lemon, parsley and oil into a bowl and mix together well with a fork. Season with a good grinding of black pepper then pour into a serving bowl or jug and drizzle some over the peppers.

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