So many vegetables become sweeter and smokier when roasted or grilled, including red bell peppers, as I explain this week in my Twice as Tasty column for the Flathead Beacon. I grill peppers as they ripen throughout the growing season, both to eat immediately and to gather in a zip-close bag in the freezer.

Soft roasted peppers peel more easily if you move them straight from the grill to a paper bag or airtight bowl, let them steam a bit, and then pull off the translucent skin while they’re still warm. They’re easiest to chop uniformly, either by hand or in a food processor, if you first spread them on a tray and freeze them until slightly firm.

When I have a bumper crop of sweet peppers, I grill and puree them into a sauce to use on pizza, pasta, and more. When making sauce, I still remove as much peel as possible, because it tends to be bitter. But I don’t bother chopping the peppers. A high-powered food processor easily breaks down halves or quarters. I’ve been using this food processor for years to make ultrasmooth Grilled Sweet Pepper Sauce.

Learn more about grilling peppers and get the complete recipe for Grilled Sweet Pepper Sauce in my column.

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Twice as Tasty

I probably grill more vegetables than any other category of food. Some grilling sessions are the first step of further processing, whereas others end up featured in the evening meal. Here are just a few other grilled vegetable recipes on the blog. You can find more in the recipe index.

• Grilled Asparagus
• Orange-Kissed Grilled Broccoli
• Husk-Grilled Corn with Smoky Lime Butter
• Grilled Eggplant Baba Ghanoush
• Veggie Shish Kebabs with Garlicy Marinade

You can learn more about choosing grilling vegetables in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.