Roast Peppers & Onions with Balsamic Vinegar and Pistachio Gremolata: A Stunning Vegetarian Side
Published on April 24th, 2025
Intermediate
Looking to elevate your vegetable game? This Roast peppers & onions with balsamic vinegar and pistachio gremolata recipe is a vibrant, flavourful dish that transforms simple ingredients into something spectacular. Ideal as a vegetarian side dish UK food lovers will adore, it also stands strong as a light lunch or part of a larger feast.
Combining charred, caramelised roasted peppers and onions with the bold tang of balsamic and the crunchy, citrusy zip of pistachio gremolata, this dish is bursting with colour, texture, and depth. Whether you’re serving a summer buffet or a cosy winter roast, this recipe delivers on both taste and presentation.
Ingredients for Vegetables (Serves 6)
- 6 red peppers (or a mix of red and yellow), halved and deseeded
- 2 large red onions, peeled and cut into wedges
- 5 tbsp olive oil
- 3 tbsp balsamic vinegar
- Salt and freshly ground black pepper
Ingredients for the pistachio gremolata
- 55g pistachio kernels
- Half a 25g pack of flat-leaf parsley (leaves picked)
- 2 garlic cloves, roughly chopped
- Zest of 1/2 an unwaxed lemon
Instructions
- Preheat your oven to 200ºC (gas mark 6). Arrange the halved peppers in a large roasting tin. In a jug, whisk together the olive oil and balsamic vinegar, season generously, and pour about two-thirds over the peppers. Place the onion wedges in a separate roasting tin and drizzle over the remaining balsamic mixture. Toss both the peppers and onions with your hands to ensure they’re well coated. Place the peppers on the top oven shelf and the onions below. Roast for 35–45 minutes until soft and slightly charred at the edges.
- While the vegetables are roasting, prepare the pistachio gremolata. On a large chopping board, combine the pistachios, parsley, garlic, and lemon zest. Chop finely until you have a textured, vibrant green sprinkle. This is your zesty garnish that adds bold flavour to every bite.
- Once roasted, slice the peppers into wide strips and add both vegetables, along with any cooking juices, to a large serving bowl. Adjust seasoning if needed. Scatter the pistachio gremolata generously over the top and serve warm or at room temperature.
A Perfectly Balanced Dish
This roast peppers and onions recipe is as satisfying as it is stunning. The balsamic vinegar enhances the natural sweetness of the vegetables while the gremolata adds crunch, sharpness, and depth. It’s a prime example of how healthy roasted vegetable recipes don’t have to be boring.
Delicious Gremolata Variations to Try
Gremolata is a classic Italian garnish traditionally made with parsley, garlic, and lemon zest. This version uses pistachios for a nutty twist, but here are some gremolata variations to explore:
• Almond & mint gremolata: Great with lamb or lentils
• Hazelnut gremolata with orange zest: Perfect for autumn vegetable dishes
• Coriander gremolata with lime: Adds zing to Mexican or Asian-inspired meals
For those looking for a nut-free option, you can simply omit the pistachios and double up on fresh herbs for a lighter, more herbaceous topping.
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