Dinner

Balsamic Thyme Grilled Peppers Recipe

ByIsabella Vance January 20, 2026January 20, 2026

Introduction

Bright, smoky, and bursting with flavor, these Balsamic Thyme Grilled Peppers are a simple yet elegant side dish perfect for any meal. The tangy balsamic marinade combined with fresh thyme elevates grilled bell peppers to a new level of deliciousness.

A white bowl filled with grilled mini bell peppers in orange, yellow, and red colors, each piece showing black char marks and a slightly shiny texture from oil, some small green herb leaves sprinkled on top, placed on a white plate, with a black fork and spoon resting on the right side inside the bowl. Next to the plate, torn pieces of light brown crusty bread are on a white marbled surface, along with a soft white cloth napkin on the left upper side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 bell peppers, quartered or cut into large strips (red, orange, and yellow mix recommended)
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon fresh thyme, plus extra for serving
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Step 1: Preheat an outdoor grill or grill pan to medium-high heat. Place the bell peppers in a medium bowl and toss with 1 1/2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly coated.
Step 2: Grill the peppers for 4-5 minutes per side, until grill marks appear and the peppers reach your desired tenderness.
Step 3: While the peppers grill, prepare the marinade. In a medium bowl, whisk together the balsamic vinegar, 2 tablespoons olive oil, Dijon mustard, minced garlic, 1 teaspoon fresh thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Step 4: Once the peppers are grilled, immediately toss them in the marinade. Let them sit at room temperature for about 15 minutes so they can absorb all the flavors.
Step 5: Before serving, sprinkle with extra fresh thyme for a fragrant finish.

Tips & Variations

For a smoky flavor without a grill, roast the peppers under the broiler or on a stovetop grill pan.
Try adding a pinch of red pepper flakes to the marinade for a subtle spicy kick.
Use fresh thyme leaves rather than dried for the best aroma and taste.
Serve the grilled peppers as a topping for grilled meats, tossed in salads, or alongside crusty bread.

Storage

Store leftover grilled peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or enjoy cold as a flavorful side. The marinade may intensify over time, enhancing the taste.

How to Serve

A white bowl filled with about two layers of grilled mini bell peppers in red, yellow, and orange colors, each piece showing clear dark char marks and a shiny glaze of oil on their smooth skins, sprinkled with small green herb leaves scattered over and around the peppers. The bowl sits on a white marbled surface with a piece of torn bread visible in the top right corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried thyme instead of fresh?

Yes, but reduce the amount to about 1/3 teaspoon as dried herbs are more concentrated. Fresh thyme provides a brighter flavor.

Is it necessary to marinate the peppers after grilling?

Marinating lets the peppers soak up the delicious balsamic and herb flavors, making the dish more vibrant. You can serve them immediately, but resting for 15 minutes improves the taste.