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2 medium zucchini, cut lengthwise into ¾-inch slices

2 medium yellow squash, cut lengthwise into ¾-inch slices 1 red bell pepper, seeded and cut into strips

1 orange bell pepper, seeded and cut into strips 1 large onion, peeled and cut into wedges

3 large tomatoes, thickly sliced

¼ cup olive oil

1 teaspoon kosher salt

½ teaspoon ground black pepper

4 tablespoons (½ stick) salted butter

½ cup red wine vinegar

¼ cup capers

DIRECTIONS

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.

2. Toss the vegetables with the olive oil, salt, and pepper in a large bowl. Place on the grill screen and grill until browned and tender, about 5 minutes per side. Watch carefully: Different vegetables cook at different rates. Turn as needed.

3. Put a large skillet over high heat. Add the butter and cook until it begins to brown lightly. Remove from the heat and stir in the vinegar and capers.

4. Cut the vegetables into large bite-size chunks, place in a serving bowl, and pour the brown butter vinaigrette over the top. Serve warm.

Grilled Gazpacho

Sometimes all it takes to reinvent the very nature of a dish is a subtle shift, a change of ingredient, a slimmer slice, a different cooking method. In this recipe a classic gazpacho takes on a new personality. Grilling the vegetables for the soup deepens the flavors and heightens the spices, turning what was once a kind of liquid salad into a main attraction. Serve it as a substantial first course, a light meal, or a summer entree by adding grilled shrimp, chicken, or sausage.

TIMING

Prep: 10 minutes

Grill: 10 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen

• Long-handled spatula

GETTING CREATIVE

• Make golden gazpacho by using yellow tomatoes and yellow peppers in place of red.

• Vary the spiciness with the kind of hot sauce you use.

• Deepen the color and flavor of the gazpacho by using black bread in place of the white bread to thicken it.

STREAMLINING

• To get the gazpacho chilled faster, use ice cubes in place of water. As soon as they melt, the soup will be cold enough to serve.

* * *

THE GRILL

Gas:

Direct heat, medium-high (400° to 450°F)

Clean, oiled grate

Charcoal:

Direct heat, light ash

12-by-12-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, light ash

12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

Oil for coating grill screen

1 red bell pepper, seeded and cut into strips

1 orange bell pepper, seeded and cut into strips

1 large onion, peeled and cut into wedges

3 large tomatoes, thickly sliced

5 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, plus more to taste

½ teaspoon ground black pepper, plus more to taste

2 large cucumbers, peeled, seeded, and finely chopped

2 slices firm white bread, crusts removed, finely crumbled

1½ cups vegetable broth

1½ cups water

1 teaspoon hot pepper sauce

¼ cup red wine vinegar

¼ cup capers

DIRECTIONS

1. Heat the grill as directed. Put the grill screen on the grill and coat it with oil.

2. Toss the bell peppers, onion, and tomatoes in a large bowl with 2 tablespoons of the olive oil and the salt and pepper. Place on the grill screen and grill until browned and tender, about 5 minutes per side. Watch carefully: Different vegetables cook at different rates. Turn as needed.

3. Combine the cucumbers, bread, broth, water, hot pepper sauce, vinegar, capers, and remaining 3 tablespoons olive oil in a large serving bowl. Finely chop the grilled vegetables and add to the bowl. Adjust the salt and pepper to taste and chill thoroughly before serving.

Grilled Ratatouille

Here ratatouille, the symphonic vegetable stew of Provence, has been recast for the grill. In a traditional ratatouille, the vegetables are layered in a casserole with herbs and olive oil and simmered until their flavors mingle. Moving everything over a flame causes each vegetable to retain more of its distinctive flavor and texture and transforms