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Charred Green Bean Salad with Roasted Bell Peppers, Feta, and Calabrian Chili Oil

  • Yields: 2-4 Servings
  • Cook time: 15 minutes
  • Prep time: 10 minutes


  • 1 pound green beans
  • 6-10 small sweet bell peppers (if not available cut up 2 large red and yellow bell peppers into 5-6 pieces each)
  • 1/4 cup diced white onion
  • 1/2 cup or 3”x3” block cubed into large chunks (don’t crumble) feta cheese
  • Calabrian chilies (in oil)
  • olive oil
  • 1/4 cup sherry vinaigrette
  • 1 tablespoon minced garlic
  • 1/2 teaspoon oregano
  • 1/2 teaspoon sugar
  • kosher salt
  • fresh ground black pepper


  1. Light the Masterbuilt Gravity Series™ 1050 Digital Charcoal Grill + Smoker and set it to 550 degrees F.
  2. Vinaigrette - In a bowl mix olive oil (½ cup), sherry vinaigrette, salt, pepper, minced garlic, oregano, sugar. Whisk thoroughly. Pro Tip – Usually vinaigrette is three to one, but we did two to one so it’s thicker and doesn’t pool at the bottom of the dish.
  3. Green Beans and Bell Peppers - In separate bowls coat the green beans and bell peppers in Olive Oil (1-2 tbsp approx.), Salt and Pepper (generous pinch of each).
  1. Toss coated green beans and bell peppers on the grill keeping them separate and cook for 2 minutes or until blistered. Flip and grill the other side for 2 minutes.
  1. Once your vegetables are cooled to room temperature – dice up cooked bell peppers into large chunks and cut your green beans in half.
  2. Take the seeds out as much as you can, and mix in with green beans, white onions, feta cheese, and approx. 3 tbsp of the vinaigrette you made in the prep portion (add more or less to taste, the rest will stay in the fridge for a couple of weeks).
  3. Toss together and top with diced Calabrian chilis (3 or 4) and drizzle with Calabrian chili oil.

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