Grilled Peppers with Balsamic Glaze over Labneh

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When bell peppers are in season, I love to grill them until they’re just starting to char and sweeten up—that’s when they’re at their most magical. And when you pair those smoky-sweet peppers with tangy labneh and a rich balsamic glaze? Absolute perfection. This dish feels like something you’d find on a mezze platter at a little countryside café in Italy or Lebanon.

I like to serve this as a starter or side, but I’ve also turned it into lunch more than once with some warm flatbread. It’s simple, bold, and lets those garden peppers shine.

📌 Why You’ll Love This Recipe

🌈 Sweet, smoky, and creamy all in one
🌿 Naturally gluten-free and vegetarian
🔥 Grilled veggies = flavor boost without fuss
🧄 Labneh and balsamic add richness and tang
🕒 Great as a starter, side, or light lunch

📌 Quick Reference Section

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Servings: 4
Dietary Info: Gluten-Free, Vegetarian

Key Ingredients at a Glance:
Bell peppers, labneh, balsamic glaze, olive oil, herbs

📌 Ingredients List

4 bell peppers (mix of red, yellow, and orange), quartered and deseeded
1 tablespoon olive oil
¾ cup labneh (or substitute thick Greek yogurt)
2 tablespoons balsamic glaze
Flaky sea salt and freshly cracked black pepper
Fresh mint or basil, chopped (for garnish)
Optional: crushed pistachios or za’atar for topping

Optional Add-ins & Swaps:
Use roasted red peppers if no grill is available
Sub goat cheese or whipped feta for labneh
Add a drizzle of chili oil for heat

📌 Step-by-Step Cooking Instructions

1. Grill the Peppers
   Preheat grill or grill pan to medium-high. Toss quartered bell peppers with olive oil, salt, and pepper. Grill 3–5 minutes per side until charred and tender. Remove and set aside.
2. Prep the Labneh Base
   Spread labneh onto a serving platter or shallow bowl in a thick, swoopy layer. Season lightly with salt and a drizzle of olive oil if desired.
3. Assemble the Dish
   Arrange grilled peppers over the labneh. Drizzle with balsamic glaze and sprinkle with fresh herbs. Add any optional toppings like crushed pistachios or za’atar.
4. Serve
   Serve warm or at room temperature with pita or crusty bread.

📌 Serving & Pairing Ideas

Serve alongside grilled chicken or lamb
Pair with tabbouleh, hummus, and olives for a mezze spread
Use as a vibrant side for brunch or summer picnics

📌 Storage & Make-Ahead Tips

Fridge: Store assembled or separate for up to 3 days
Make-Ahead: Grill peppers and prep labneh a day in advance
Freezing: Not recommended—labneh will separate

📌 Final Thoughts

This dish is vibrant, creamy, and garden-fresh—with the kind of flavor layering that feels fancy without any fuss. 🌿 Tag your versions with #SouthernSoilSunshine and tell us how you served it!

Want more garden mezze? Try our Herbed Ricotta Crostini or Garden Herb Hummus!