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Grill-Roasted Sweet and Sour Peppers with Feta and Herbs

Grill-Roasted Sweet and Sour Peppers with Feta and Herbs

By Courtney HillMay 12, 2025

  • Makes
    4-6 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    40 minutes active, plus grill prep

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.

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.

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

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • ⅓

    cup cider vinegar

  • 2

    tablespoons honey

  • 1

    teaspoon dried mint

  • ¼

    teaspoon cayenne pepper

  • Kosher salt and ground black pepper

  • 3

    ounces feta cheese, crumbled (¾ cup)

  • ½

    cup lightly packed fresh mint, dill, basil or a combination, roughly chopped

  • Flaky salt, to serve (optional)

Step 1

Prepare 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.

Step 2

Place the peppers on the grill (directly over the fire, if using charcoal). Cover and cook, turning the peppers every 3 to 4 minutes, until blackened on all sides and the blistered skin pulls away from the flesh, 15 to 20 minutes. Transfer to a large bowl, cover and let steam to loosen the skins, about 20 minutes.

Step 3

Meanwhile, in a small saucepan over medium-high, combine the pistachios and oil. Cook, stirring often, until toasted and fragrant, 2 to 3 minutes. Off heat, whisk in the vinegar, honey, dried mint, cayenne and ¼ teaspoon salt.

Step 4

Peel the peppers and remove and discard the stems and seeds; reserve the bowl. Tear or cut the peppers into strips, then return to the bowl. Add the dressing and toss, then taste and season with salt and pepper. Let stand 10 minutes. Add the feta and mint. Toss, then transfer to a serving dish. Drizzle with additional oil and sprinkle with flaky salt (if using).

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