Nevada Grilled Peppers with Balsamic Glaze

Introduction

Sweet and spicy locally grown Nevada peppers caramelized to perfection on the Arteflame grill and finished with a tangy balsamic glaze. This incredibly easy and flavorful side dish cooks entirely on the Arteflame flat top, showcasing the deliciousness of flame-kissed vegetables with no pots or pans required. Whether you're backyard grilling or BBQing in the Nevada sunshine, these peppers will elevate your cookout.

Ingredients

• 4 large locally grown sweet bell peppers (red, yellow, or orange), sliced into thick strips
• 2 large spicy peppers (such as jalapeños or Fresno chilies), sliced and deseeded (optional for heat)
• 2 tablespoons unsalted butter (for grilling)
• 1 tablespoon balsamic glaze (store-bought or homemade)
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley or basil (optional garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place three paper napkins in the center of your Arteflame grill and pour a small amount of vegetable oil on them.
2. Stack dry firewood on top of the napkins.
3. Light the paper napkins and let the fire get going.
4. In about 20 minutes, your Arteflame grill will be ready for cooking.

Step 2: Prep the Peppers

1. Wash and core the bell peppers and spicy peppers.
2. Slice them into thick strips for even grilling.
3. Season the slices with salt and pepper.

Step 3: Start Grilling

1. Once the cooktop is hot (medium-high heat near center), place 1 tablespoon of butter on the cooktop where you’ll be grilling the peppers.
2. Arrange the peppers on the flat cooktop griddle near the center for more sear, or slide them outward to adjust the heat level.
3. Let the peppers sizzle in the butter, turning occasionally for about 10–12 minutes until caramelized and slightly charred at the edges.

Step 4: Finish with Balsamic Glaze

1. In the final minute of grilling, drizzle the balsamic glaze gently over the cooked peppers.
2. Allow the glaze to slightly bubble and reduce on the hot cooktop for a deeper flavor.
3. Use a spatula to lift and mix the peppers to fully coat.

Step 5: Plate and Garnish

1. Transfer peppers to a serving platter.
2. Optionally, sprinkle with chopped parsley or basil for added freshness.
3. Serve hot as a side dish or a grilled appetizer.

Tips

• Use butter over olive oil for a richer, deeper flavor on the Arteflame flat cooktop.
• Cook peppers closer to the central grill grate for more caramelization, and farther out to reduce charring.
• If using spicy peppers, deseed them before grilling to control the heat level.
• This dish is best served immediately while warm, as the grilled sugars in the peppers intensify the flavor experience.
• Throw in some cherry tomatoes or red onions for extra variety when grilling.

Variations

1. Garlic Herb Peppers: Add minced garlic and fresh thyme onto the peppers in the final minutes of grilling for an herby flavor boost.
2. Honey-Glazed Peppers: Swap the balsamic glaze for a honey drizzle and sprinkle with sea salt for a sweet and salty finish.
3. Cheesy Peppers: Just after glazing, sprinkle crumbled goat cheese or feta for a creamy, tangy contrast.
4. Asian-Inspired Peppers: Use a mix of soy sauce, a touch of sesame oil, and a pinch of sugar. Top with sesame seeds after grilling.
5. Smoky Paprika Peppers: Season peppers with smoked paprika and coarse salt before grilling for a bolder BBQ profile.

Best pairings

• Grilled steaks seared on the Arteflame center grill grate
• Reverse-seared chicken thighs or pork chops
• Fresh sourdough or focaccia grilled on the flat top
• Lemon or garlic aioli as a side dip
• A chilled glass of Sauvignon Blanc or a citrusy IPA

Conclusion

Nevada Grilled Peppers with Balsamic Glaze are proof that grilled vegetables can be just as irresistible as a perfectly cooked steak. The Arteflame grill transforms simple homegrown peppers into a smoky, caramelized masterpiece without ever burning them. Once you try this flame-kissed dish, it’ll become a summer grilling staple at your table.