Grilled Peppers with Tzatziki Sauce

Kristen Stevens for Honest Cooking


For the minty tzatziki sauce:
1/4cup Greek yogurt
2tablespoons chopped fresh mint
1 mini cucumber, finely grated and squeezed of all liquid (about 2 tablespoons)
1 1/2teaspoons fresh lemon juice
1clove garlic, finely minced
1/8teaspoon sea salt
For the mini peppers:
16 mini peppers
1/2 teaspoon olive oil
pinch sea salt and a few grinds of pepper


  1. Preheat your grill to medium high. Lay 8 wooden skewers on a plate with a little water.
  2. Combine all the minty tzatsiki ingredients together in a medium sized bowl and mix well.
  3. Toss the peppers with the olive oil, sea salt and pepper then slid the peppers onto the skewers, using 2 skewers for each row of peppers (so they don’t twirl around when you flip them).
  4. Grill the peppers for 5 minutes, or until they’re soft and have nice grill marks on them, turning once.
  5. Serve the grilled peppers right away with the minty tzatziki on the side. Note: Don’t worry about the seeds when you eat them. Just pick the pepper up by the stem and eat the whole thing (minus the stem).

This recipe from The Endless Meal for Honest Cooking was republished with permission. It originally appeared as Grilled Peppers with Tzatziki Sauce