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By Root 945 0

saute until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini, and yellow squash. Saute the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, breadcrumbs, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir until the breadcrumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities.

4. When the grill is hot, put the soaked wood chips or chunks over the coals on both sides of the grill. If using gas, put the wood chips in a smoker box or in a perforated foil packet directly over one of the heated burners.

5. Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender, 20 to 30 minutes. If your grill has a temperature gauge, it should stay at around 350°F.

6. Remove the peppers to a large serving platter. Sprinkle with the Parmesan (if using) and serve.

Marinated Fire-Roasted Peppers

Here’s a homemade version of commercial marinated roasted peppers. Use a charcoal grill for the best flavor. We’ve doctored up the marinade with a few simple seasonings so these could be served as an appetizer with no further adornment. But mostly, we keep them in the fridge for other recipes, such as Grilled Polenta with Mediterranean Vegetable Compote (page 279), Pork Chops with Barbecued Sweet Peppers (page 148), and Pesto Chicken Stuffed with Arugula, Roasted Peppers, and Chèvre (page 164).

TIMING

Prep: 15 minutes

Grill: 12 to 18 minutes

Rest: 15 to 20 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

* * *

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 TO 8 SERVINGS—ABOUT 5 CUPS)

Oil for coating grill grate

4 mixed bell peppers (such as red, yellow, green, and orange)

2 tablespoons olive oil

1 teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon ground black pepper

DIRECTIONS

1. Heat the grill as directed.

2. Brush the grill grate and coat it with oil. Put the peppers on the grill and cook until bubbly and blackened all over, 4 to 6 minutes per side.

3. Transfer to a paper bag or shallow baking dish. Seal the bag or cover the dish and let rest for 15 to 20 minutes. When cool enough to handle, pull out the stems and cores with the seeds. Cut the peppers lengthwise and then gently scrape away any lingering seeds or ribs from the pepper centers. Peel and discard the skin with your fingers or the edge of a paring knife. Cut the peppers lengthwise into halves, quarters, or narrow strips, as desired.

4. Combine the olive oil, oregano, salt, and pepper in a medium bowl or covered container. Add the peppers and any pepper juices from the cutting board. Mix briefly, then refrigerate for up to 1 week.

Grilled Guac

Grill an avocado? Blasphemy? Try this recipe before you dismiss the notion. Grilling the typical guacamole ingredients (onions, garlic, and jalapeño) develops their sweet flavor. Even the avocado benefits from a brief searing on the grill. The lightly caramelized flavors are a welcome addition to what is traditionally a very mild mash. Besides, guacamole is usually warmed up when added to hot dishes like fajitas anyway. Why not serve it warm in the first place? We love it served warm as a chip dip, too.

TIMING

Prep: 5 minutes

Grill: About 12 minutes

GRILL TOOLS AND EQUIPMENT

• Grill screen (optional)

• 2 skewers or 4 toothpicks (optional)

• Long-handled tongs

• Long-handled spatula

TIP

• To pit an avocado, cut it in half from top to bottom through the peel and around the pit. Twist apart the halves and put the half containing the pit in your palm or nest it in a towel. Whack the pit with the knife blade, then twist