Grilled Cubanelles, Tomatoes, and Scallions
A sprinkling of sugar and then a few minutes on the grill transforms good tomatoes into great ones. To grill scallions, tie them in bundles using twine soaked in water. This will prevent them from slipping through the grate.
- Total Time:
- Servings: 8
Source: Martha Stewart Living, July 2012
- Safflower oil, for grill
- 2 bunches scallions, trimmed
- 4 plum tomatoes, cut in half
- 8 Cubanelle peppers
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 teaspoons sugar
Preheat a grill to medium-high, and brush grates with safflower oil. Soak 4 pieces of kitchen twine in water. Separate scallions into 4 smaller bunches; secure with twine. Brush scallions, tomatoes, and peppers with olive oil, and season generously with salt and pepper. Sprinkle cut sides of tomatoes with sugar.
Grill vegetables, turning occasionally, until tender and well charred, 5 to 6 minutes for scallions and tomatoes and about 10 minutes for peppers.