Spanish Baby Onions and Red Bell Peppers

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"If you don't have a grill, you can also prepare this recipe using a grill pan or by roasting the vegetables in the oven at 425°F (220°C) for approximately 20-25 minutes or until they are tender and slightly charred. Adjust the cooking time accordingly. Cook/prep times don't include the marinating time."

Original is 4 servings


  • Serving Size: 1 (695.5 g)
  • Calories 221.2
  • Total Fat - 14.8 g
  • Saturated Fat - 2 g
  • Cholesterol - 0 mg
  • Sodium - 306.9 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 6.1 g
  • Sugars - 11.5 g
  • Protein - 4.6 g
  • Calcium - 97.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 115.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

In a small bowl, combine the extra virgin olive oil, minced garlic, smoked paprika, salt, and black pepper. Mix well to create a marinade.

Step 2

Place the peeled Spanish baby onions and red bell pepper strips in a shallow dish or a resealable plastic bag. Pour the marinade over them and toss gently to coat all the vegetables. Allow them to marinate for at least 30 minutes, or you can refrigerate them for up to 24 hours for more intense flavor.

Step 3

Preheat your grill to medium-high heat.

Step 4

Once the grill is ready, remove the vegetables from the marinade, shaking off any excess. Reserve the marinade for basting.

Step 5

Place the baby onions and bell pepper strips directly on the grill grates. Grill the onions for about 6-8 minutes, turning occasionally, until they become tender and lightly charred. Grill the bell pepper strips for about 4-6 minutes per side until they are slightly softened and have grill marks.

Step 6

While grilling, baste the vegetables occasionally with the reserved marinade using a brush.

Step 7

Once the onions and bell peppers are cooked, remove them from the grill and transfer them to a serving platter.

Step 8

Garnish with freshly chopped parsley, for garnish (optional).


No special items needed.

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