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Grill-Roasted Sweet and Sour Peppers with Feta and Herbs
Persian sekanjabin, a sweet and sour syrup made with vinegar, mint and sugar or honey, inspired the dressing for these silky, smoky grill-roasted sweet peppers. (We also include instructions for roasting the peppers under a broiler; see below.) Toasted nuts and crumbled feta add crunch and pops of creamy-briny flavor. Serve the salad at room temperature or lightly chilled as a side to kebabs or roasted lamb or chicken, or offer it as a part of a meze spread, with flatbread alongside.
Editorial Note: For a version of this recipe that roasts the peppers under a broiler, see
Sweet and Sour Peppers with Feta and Mint.
4-6
Servings
Tip
Don’t forget to let the peppers stand, covered, for 20 minutes. As the peppers cool, the steam they release softens and loosens the skins for easy peeling.
1¼ hours
40 minutes active, plus grill prep
Ingredients
-
4
large red, yellow or orange bell peppers, or a combination (2 to 2½ pounds total weight)
-
⅓
cup raw pistachios or whole almonds, roughly chopped
Directions
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01Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals and burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
Reviews
February 26, 2026
Perfect peppers
I made these on a rainy day, roasted the peppers on a Kozmatik. I used thick walled peppers and creamy Turkish feta. What a perfect blend of flavors! This is my new go-to pepper salad!
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