this easy roasted peppers and onions This is my favorite side dish in the summer. I make these in foil packs a few times a week throughout grilling season. You get perfectly soft, caramelized vegetables with absolutely no cleanup required. No grill basket, no pepper flakes falling through the grill, and no need to scrub the grill afterwards. Just 5 simple ingredients and takes about 25 minutes to grill!
These easy roasted peppers and onions are made in a simple foil pack with just 5 ingredients: bell peppers, onions, olive oil, garlic, salt, and pepper. The foil traps the steam and heat so the vegetables become perfectly tender and caramelized without any fuss. It’s the simplest, most effortless summer side dish to any dish.
⏱️ Total: 25 minutes · 🍽️ Servings: 4 · 📊 Level: Easy · 🥗 Diet: Vegan, Gluten-Free, Whole30
Why I Love This Recipe
- Only 5 ingredients: All you need is green pepper, onion, olive oil, garlic, salt and pepper. No fancy marinades or special equipment required.
- Foil pack = no cleaning: No grill basket, no vegetables falling through the grill, just throw away the foil when you’re done. I started making them out of foil packs after losing too many of them through the grill grates and have never looked back.
- Endless versatility: Enjoy it as a side, stacked on a burger, added to fajitas, or served with pasta. They go with absolutely everything.
- Sound and untouched: Naturally vegan, gluten-free, and Whole30 friendly. Seal the pack and let the grill do its work.
main ingredients
- pimento: Any color will work, but I like to use a mix of red, yellow, and orange for the best visual appeal and sweetness. Red, yellow and orange peppers are sweeter and caramelize beautifully on the grill, while green bell peppers are slightly more bitter but add a nice contrast if you like that flavor.
- onion: Yellow onions are my favorite because they are the sweetest when caramelized. Red onions hold their shape well and add a splash of color. White onions work, but have a sharper bite.
- olive oil: Coat the vegetables so they caramelize without sticking to the foil. You can also add avocado oil (higher smoke point, neutral flavor) or melted butter for a richer flavor.
- Chopped Garlic: Fresh minced garlic is best, but a little minced garlic will also work. For a milder flavor, try using whole crushed cloves. It will bake beautifully inside the foil pack. Garlic powder (about ½ teaspoon) is the easiest supplement.
- Salt and pepper: Go generous – the vegetables can handle it. Or swap out your favorite spice blend (keep reading for some of my favorite variation ideas!).
How to Make Foil Roasted Peppers and Onions
First, cut the peppers into slices about ½ inch wide and the onions into thick half-moons. In a large bowl, toss everything with the olive oil, minced garlic, salt, and pepper until evenly coated. You want all the strips to be shiny. That’s what gives it that caramelized edge.
Lay a large piece of sturdy aluminum foil, pile the seasoned vegetables in the center, and then top with a second piece of foil. Fold all four edges over and crimp tightly to seal. Keep the pack airtight to prevent steam from building up inside and doing heavy lifting. I always double wrap the foil packs and drip the garlic oil straight onto the flames after learning the hard way that the single layer can tear (not ideal!).
Place the pack directly on the grill grates and cook over medium heat (about 400°F) for about 20 minutes. When you peel off the foil, the vegetables should be completely soft and the edges should be slightly charred and caramelized. Full step-by-step instructions and measurements are in the recipe card below!
Foil pack vs. Grill Basket vs. bake it yourself
Not sure which method is right for you? Here are the three most popular ways to grill peppers and onions:
- Foil Pack (this recipe!): This is the easiest and least labor-intensive method. The foil steams and caramelizes vegetables at the same time, and cleanup is as simple as tossing the foil. It’s perfect for grilling during the week when you want to avoid the fuss.
- Grill Basket: Perfect for getting a more direct charcoal while keeping the smaller pieces intact. You’ll need a grill basket (about $15-25 at most stores). This is best when you want an open flavor with a bit more control.
- Directly on the grid: Maximum charcoal and smoky flavor. Cut the peppers into large boards and slice the onions into thick rounds so they don’t fall apart. Best suited for experienced grillers who want restaurant-quality results. It just requires more care and larger cuts.
Either method works great, but I use foil packs purely for simplicity and consistency. Toss, seal, bake, done!
Expert Tips for the Best Roasted Peppers and Onions
- A sturdy foil is essential: Regular foil tears too easily. If you only have thin foil, double the layer for extra protection.
- Don’t fill the pack too full. Spread the vegetables in a single layer to circulate the heat evenly. If you’re baking for multiple people, make two separate packs rather than one large pack.
- Slice evenly: Uniform ½-inch strips ensure everything cooks at the same rate. Burnt pieces do not mix with raw pieces.
- Take a 2 minute break. Remove the pack from the grill and leave it sealed for a few minutes. The remaining steam completes the cooking and melds the flavors together.
- Character Tricks: Want more color and crunch? During the last 3-4 minutes of grilling, open the foil pack to allow direct heat to the vegetables. I do this every time now. This is a game changer!
- Gas vs. Charcoal: Both work great. Charcoal provides more smoke flavor, while gas provides more consistent heat. Either way, aim for about 400°F.
One of my favorite things about roasted peppers and onions is how easy they are to customize. Here are five flavors we’ll be returning to all summer long.
- Fajita Styles: After baking, add cumin, red pepper powder, and a squeeze of lime and mix. Perfect for adding to tortillas. Enjoy a Tex-Mex spread with steak fajitas.
- Italian: Add balsamic vinegar and dried Italian seasoning before baking. Finish with fresh basil and a drizzle of your best olive oil.
- Inspired by Asia: Replace the olive oil with sesame oil and add a pinch of soy sauce and a pinch of red pepper flakes. Finish with toasted sesame seeds.
- Smoky Southwest: Add smoked paprika, garlic powder, and a pinch of cayenne. It’s fantastic with grilled chicken or burgers.
- Lemon Herb: After baking, toss with lemon zest, dried oregano, and a squeeze of fresh lemon juice. Light and fresh, it goes perfectly with grilled fish.
What to serve with roasted peppers and onions
For protein:
As part of a meal:
- Stack in a hoagie for a Philadelphia-style pepper and onion serve
- Stuffing tortillas for easy vegetable fajitas
- Serve with boiled pasta and balsamic sauce.
- Serve the avocado and black beans on top of your rice bowl.
For other baked sides:
Storage and reheating
- refrigerator: Store leftover roasted peppers and onions in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer on a baking sheet and then transfer to freezer bags. It is stored for up to 3 months.
- Reheat: To restore some of the char, it is best to reheat it in a hot skillet for 2-3 minutes. A microwave will work in a pinch, but will result in a softer texture. Do not re-bake in a new foil pack. It may become mushy.
Frequently Asked Questions
Place peppers and onions in a foil pack and bake at 400°F for about 20 minutes. If grilling directly on the grate, it will take about 8 to 10 minutes per side, depending on the size of the cut.
Medium-high heat, about 400°F, works best. This will give you soft, caramelized vegetables without burning them.
entirely! Using a grill basket will give you a more direct charcoal grill. Toss the vegetables with the oil and seasoning in the same way, then place in the basket and roast for 10 to 15 minutes, stirring occasionally.
no! When roasting thinly sliced peppers (strips or boards), eat all of them, including the skin. The skin is only needed to remove the charred outer skin when roasting whole peppers.
Red, yellow and orange bell peppers are the sweetest and caramelize beautifully. Green bell peppers also work, but have a slightly bitter taste. Toss the poblano peppers with the bells for warmth. My personal favorite combo is one red, one yellow, and one orange every time!
First, preheat your grill to 400°F.
Then prepare the vegetables by chopping the peppers and onions into bite-size pieces (about 1 inch square).
Then place the vegetables on a large sheet of tin foil.
Drizzle with olive oil and toss to ensure all vegetables are completely coated.
Season with minced garlic and a generous amount of salt and pepper.
Cover the vegetables with another piece of tin foil, then fold the sides over to create a foil pack.
Roast directly over heat at 400°F for about 20 minutes or until vegetables reach desired texture.
- Nutritional information is for 4 servings.
calorie: 73 calorie, carbohydrate: 6 g, protein: 1 g, province: 5 g, fiber: 2 g, sugar: 5 g
Nutritional information is automatically calculated and should only be used as estimates.
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