Recipe courtesy of Nicole Aloni

Grilled Peppers with Rosemary Yogurt Sauce

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  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 8 servings
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3 red bell peppers, quartered and seeded

3 yellow bell peppers, quartered and seeded

Olive oil, for brushing

Capers, for garnish


1 cup plain yogurt

1 teaspoon minced rosemary

1 to 2 tablespoons olive oil

Kosher salt and freshly ground black pepper


  1. Brush peppers with olive oil and place on prepared grill. Grill until peppers are soft.
  2. Arrange grilled peppers on a platter and drizzle with Yogurt Sauce. Sprinkle with capers
  3. ROSEMARY YOGURT SAUCE: To make sauce: In a small bowl combine all ingredients and mix until well-blended. Season with salt and pepper.