Grilled Bell Peppers with Avocado and Feta

Summer on a Plate

This dish tastes like a sunny afternoon. It is bright and happy. You get sweet peppers, creamy avocado, and salty cheese. Doesn’t that sound perfect?

I love meals that look like confetti. All those colors make me smile. This one is red, green, and white. It feels like a party. What is your favorite colorful food to eat?

The Magic of a Little Char

Grilling the peppers is the secret. The fire kisses them. It makes them sweet and smoky. I still laugh at how I used to avoid black bits.

I thought they were mistakes. Now I know better. That char is flavor magic. Fun fact: The black bits are called “char,” not “burn.” It matters because it changes the pepper’s whole taste. It turns simple into special.

Why We Toss and Drizzle

Let’s talk about the vinegar drizzle. It is not just wet. It is a bright little shout. It makes all the other flavors wake up.

The oil and salt before grilling matter too. They prepare the peppers. They help get that good char. Do you like tangy flavors, or do you prefer things more mild?

Putting It All Together

This is the fun part. You just pile everything on. Warm peppers, cool avocado, crumbled feta. Then you add the green basil confetti.

The final flaky salt is my favorite touch. It gives a tiny crunch. It makes every bite interesting. Doesn’t that smell amazing? Building a plate like this feels like creating art. It matters because eating should be a joy for your eyes first.

A Dish for Sharing

I make this often for friends. We put it in the middle of the table. Everyone digs in with their forks. It always starts a conversation.

Food is best when shared. It connects us. This recipe is easy to double for a crowd. What is your go-to dish when friends come over? I would love to hear your ideas.

Ingredients:

Ingredient	Amount	Notes
bell peppers	2 large	cut into 1/2-inch slices
olive oil	2 tbsp
kosher salt	1/2 tsp
freshly cracked black pepper	1/4 tsp
garlic powder	1/4 tsp
apple cider or sherry vinegar	1 to 2 tbsp
avocado	1 large	sliced
feta	4 ounces	crumbled
fresh basil leaves	1/2 cup	thinly sliced
flaky sea salt	for garnish

My Summer Grill Magic: Peppers, Avocado & Feta

Hello, my dear! Pull up a chair. Let’s talk about summer colors. I love when my plate looks like a bright garden. This recipe does just that. It’s my go-to for lazy evenings. The grill does most of the work for you. Doesn’t that smell amazing?

You get sweet peppers, creamy avocado, and salty feta. The basil makes it smell so fresh. I first made this for my grandson Leo. He said it looked too pretty to eat! But he ate two helpings. I still laugh at that. Let’s get those peppers sizzling.

Step 1: Fire up your grill to medium-high heat. While it warms, slice your bell peppers. I use all colors for a rainbow. Toss them in a big bowl with olive oil, salt, and garlic powder. Coat them nicely. This helps them get those lovely grill marks.

Step 2: Lay the pepper slices on the hot grill. Listen for that happy sizzle! Let them cook for about 4 minutes. Then flip them with tongs. You want them charred and a bit soft. (My hard-learned tip: Don’t crowd the grill! Give them space to breathe.)

Step 3: Move your beautiful peppers to a platter. Drizzle that vinegar right over them. It makes their flavor pop! Now, art time. Scatter on avocado slices and crumbled feta. Tear fresh basil leaves with your fingers. A final pinch of flaky salt is magic. What’s your favorite colorful veggie to grill? Share below!

Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Side, Vegetarian

Three Fun Twists to Try

This dish is like a friendly canvas. You can paint it many ways! Here are my favorite little changes. They keep things exciting all summer long. Try one next time you make it.

• The Spicy Sunshine: Add sliced jalapeños with the bell peppers. A little kick is so fun!
• The Protein Power-Up: Toss in a can of rinsed chickpeas. It makes the dish more filling.
• The Sweet & Savory: Grill peach slices with the peppers. Trust me, it’s delicious.

Which one would you try first? Comment below!

Serving It Up With Style

This is a star side dish. I love it next to simple grilled chicken. Or spoon it over a bowl of fluffy quinoa. For a light dinner, just add crusty bread. Tear off a piece and scoop everything up. It’s the best way to eat.

For drinks, I have two favorites. A glass of chilled rosé wine tastes like summer. For a non-alcoholic treat, try sparkling lemonade with a basil leaf. So refreshing. Which would you choose tonight?

Keeping Your Grilled Peppers Fresh and Tasty

This dish is best eaten right away. But I know life gets busy. You can store leftovers in the fridge. Just cover the platter tightly with plastic wrap. It will keep for about one day.

The avocado will brown a little. That is perfectly okay. It still tastes wonderful. I do not recommend freezing this salad. The textures get too soft and sad.

You can batch-cook the peppers, though. Grill a big batch on Sunday. Let them cool and store them in a container. They will last for three days in the fridge. This makes a fast, easy lunch later.

I once tried to freeze a similar salad. What a mushy surprise I had later! Now I just plan to eat it fresh. Batch cooking the peppers saves precious time on a busy night. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Kitchen Hiccups

Sometimes our cooking does not go as planned. Do not worry. Here are some easy fixes. First, your peppers might be too crunchy. This means your grill was not hot enough. Wait for those good coals to get hot.

Second, the feta can be too salty. Always taste your feta before adding it. If it is very salty, use a little less. You can also rinse the block quickly under cold water. I remember when I used a very salty feta. It overpowered my sweet peppers!

Third, the avocado might brown before serving. Add it at the very last minute. A squeeze of lemon on the slices helps, too. Getting these little things right builds your confidence. It also lets every flavor shine through. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are safe.

Q: Can I make any part ahead? A: Yes. Grill the peppers ahead. Assemble the salad just before eating.

Q: What if I don’t have sherry vinegar? A: Lemon juice works great. So does red wine vinegar. Fun fact: my grandma always used lemon juice from her tree.

Q: Can I double the recipe? A: Absolutely. Use a bigger bowl and platter. It is perfect for a crowd.

Q: Is the garlic powder necessary? A: Not strictly. But it adds a nice, gentle flavor. You can skip it if you want. Which tip will you try first?

From My Kitchen to Yours

I hope you love this bright, simple dish. It always reminds me of summer lunches on the porch. Cooking should be fun, not fussy. I would love to see your creation.

Share a photo of your beautiful platter. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.