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Grilled chorizo, roasted pepper and olive bites
Grilled chorizo, roasted pepper and olive bites

Grilled chorizo, roasted pepper and olive bites

Preparation 15 minutes
Cooking time 20 minutes
Servings 24 bites


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 45 ml (3 tbsp) olive oil
  • 1 garlic clove, minced
  • 15 ml (1 tbsp) Italian parsley, chopped
  • Salt and freshly ground black pepper
  • 250 g (1/2 lb) Spanish chorizo sausage
  • 24 black olives, pitted (or your favourite olives)


  1. Preheat the barbecue to 290°C (550°F) or maximum heat.
  2. Coat the peppers with olive oil.
  3. Grill uncovered for 5 to 6 minutes, turning over on all sides, until the skin blackens and blisters.
  4. Remove from the heat and set aside for 30 minutes in a plastic freezer bag.
  5. Turn the barbecue heat down to 180°C (350°F) or medium heat.
  6. Remove the skin, stalk and seeds from the peppers.
  7. Cut the peppers into strips.
  8. In a bowl, mix together the pepper strips, olive oil, garlic, chopped parsley, salt and pepper.
  9. Stir and set aside.
  10. Wrap the chorizo in aluminum foil.
  11. Grill, covered, for about 10 minutes, turning over once halfway through the cooking.
  12. Let cool for 2 to 3 minutes to prevent from getting burned.
  13. Unwrap the chorizo and cut it into 5 mm (1/4 in.) slices.
  14. Grill the slices for 1 to 2 minutes on each side.
  15. Top each slice of chorizo with pepper strips and one olive, and pierce with a toothpick.
  16. Serve with an aperitif.
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