Smoky Delaware Charred Peppers and Onions on the Arteflame Grill

Introduction

There is something primal and incredibly satisfying about the sound of fresh vegetables hitting a hot flat-top griddle. This Delaware Charred Peppers and Onions recipe is not just a side dish; it is a celebration of simple, bold flavors amplified by the Arteflame grill. By using the solid steel cooktop, you achieve a level of caramelization that standard open grates simply cannot match. The peppers soften while retaining a slight bite, and the onions transform into golden, sweet ribbons of flavor. Whether you are topping a juicy steak, piling them onto a sausage sandwich, or serving them alongside seafood, this dish brings a vibrant splash of color and a smoky depth that elevates your entire outdoor cooking experience. It is the perfect balance of savory char and natural sweetness, capturing the essence of coastal boardwalk cuisine right in your backyard.

Ingredients

Vegetables & Essentials

• 3 large Bell Peppers (Mix of Red, Green, and Yellow for color)
• 2 large Sweet Onions (Vidalia or Walla Walla work best)
• 2 tbsp Olive Oil (or Avocado Oil for high heat)
• 2 cloves Garlic, minced

The Delaware Seasoning Blend

• 1 tbsp Old Bay Seasoning (The key to the Delaware flavor profile)
• 1 tsp Sea Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 1 tbsp Apple Cider Vinegar (for finishing)

Instructions

Step 1: Prep the Vegetables

1. Wash the peppers thoroughly. Remove the seeds and white membranes. Slice the peppers into uniform strips, about 1/2 inch wide. Peel the onions and slice them into half-moons of similar thickness to the peppers to ensure even cooking.

Step 2: Season the Mix

1. In a large mixing bowl, combine the sliced peppers, onions, and minced garlic. Drizzle generously with the olive oil. Sprinkle the Old Bay seasoning, salt, and pepper over the vegetables. Toss well with your hands or tongs until every piece is evenly coated in the oil and spices.

Step 3: Fire Up the Arteflame

1. Light your Arteflame grill. Allow it to burn down until the center cooktop reaches searing temperature (usually about 15-20 minutes). You want a high heat center with medium heat radiating toward the outer edges. Lightly oil the cooktop surface to prevent sticking.

Step 4: The Sear and Slide

1. Place the pepper and onion mixture directly onto the flat steel cooktop. Start them closer to the center to get an immediate sizzle and sear. Let them sit undisturbed for 1-2 minutes to develop a nice char crust.

Step 5: Caramelize and Finish

1. Once charred, use your spatula to move the vegetables further out to the cooler zones of the cooktop. Continue cooking, tossing occasionally, until the onions are translucent and the peppers are tender (about 10-15 minutes). Just before removing from the grill, splash the mixture with the apple cider vinegar to deglaze the surface and brighten the flavors.

Tips

Managing your heat zones is the secret to success with this recipe. The Arteflame cooktop is hotter near the center and cooler towards the edges. Start your vegetables closer to the center to get that initial hard sear and distinct char marks, then move them further out to the cooler zones to soften without burning. This "sear and slide" technique ensures your onions caramelize deeply rather than scorching. Also, resist the urge to move them constantly; letting them sit for a minute undisturbed creates that delicious crust. If you notice the veggies drying out before they are fully cooked, a small splash of water or beer on the griddle can create steam to help tenderize them quickly while scraping up tasty browned bits.

Variations

While the Delaware style leans heavily on that savory, celery-salt profile found in coastal seasonings, this recipe is a fantastic canvas for experimentation. You can easily pivot the flavor profile to match your main course. If you prefer a more Southwestern vibe for taco night, swap the seasoning. For an Italian feast, lean into herbs. The method of searing remains the same, but the finishing touches can change the dish entirely. Here are a few ways to mix it up:

• Italian Style: Replace Old Bay with dried oregano and basil; finish with balsamic glaze instead of cider vinegar.
• Fajita Style: Use cumin and chili powder; finish with fresh lime juice.
• Spicy Kick: Add sliced jalapenos or serrano peppers to the mix at the beginning.
• Mushroom Medley: Add sliced cremini or portobello mushrooms for an earthier, meatier side dish.
• Sweet & Savory: Add a tablespoon of brown sugar during the last 5 minutes of cooking to candy the onions.

Best pairings

These charred peppers and onions are the ultimate utility player in your BBQ lineup. They are robust enough to stand alone as a vegetable side but flavorful enough to act as a premium topping. In Delaware, you will often see this combination piled high on Boardwalk-style Italian sausage sandwiches or Bratwursts. The acidity of the vinegar and the sweetness of the onions cut through fatty meats perfectly. Try serving them with:

• Grilled Italian Sausages or Bratwursts on a toasted bun.
• Sliced Ribeye or Flank Steak (served Fajita style).
• Juicy smash burgers topped with provolone cheese.
• Grilled chicken breasts or thighs.
• Pork chops (the sweetness of the peppers complements pork beautifully).

Conclusion

Mastering these Delaware Charred Peppers and Onions on your Arteflame turns a humble vegetable melody into a star attraction. The high-heat searing capability of the plancha-style griddle unlocks natural sugars in the onions that pan-frying inside simply cannot replicate. It is a quick, healthy, and visually stunning addition to any backyard feast that brings the boardwalk atmosphere to your home. Next time you fire up the grill, make sure you have plenty of peppers sliced and ready, because these disappear fast. Gather your ingredients, get that fire roaring, and enjoy the taste of the coast right in your own backyard.