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Grilled Peppers with Balsamic Glaze over Labneh

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients
  

  • 4 bell peppers (mix of red, yellow, and orange), quartered and deseeded
  • 1 tablespoon olive oil
  • 3/4 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

Instructions
 

  • Grill the PeppersPreheat 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.
  • Prep the Labneh BaseSpread 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.
  • Assemble the DishArrange grilled peppers over the labneh. Drizzle with balsamic glaze and sprinkle with fresh herbs. Add any optional toppings like crushed pistachios or za’atar.
  • ServeServe warm or at room temperature with pita or crusty bread.