The other day M’hijito, the King of Millennial Chefs, invited me over to his house for an impromptu spread. He served up some awesome filets broiled with a lemon-roquefort sauce, pretty darned nice. As he was chatting and throwing himself around the kitchen, he handed me a couple of beautiful red peppers, fresh from Costco.

Says he, here’s a great way to cook them on the grill:

Cut out the green top, so you have a hole into the center of the pepper. Don’t slice off the whole top: just carve out the green part. Shake out the seeds or pull them out with your fingers, taking care not to poke a hole in the pepper’s side. Then pour in a little vinaigrette, bottled or your own. Slosh it around in there and then, as you’re cooking the rest of a dinner on the grill, lay the vinaigrette-filled pepper over the fire, too. Roll it around, turn it so it cooks nicely on all sides.

Sounds pretty good, doesn’t it? I’m going to try it on those two peppers below, this very evening.

What’s vinaigrette? Classic French dressing: one part something tart (vinegar, lemon juice, lime juice) to three parts oil (olive oil, vegetable oil, or a combination thereof). Add a little salt and pepper. Add some chopped garlic if you like. Add some fresh or dried herbs (basil, marjoram, thyme, tarragon, fines herbes, herbes de provence, whatever you have around). Whip with a fork or, if you had the foresight to mix the ingredients in a lidded jar, tighten the lid and shake to blend.

You can find this recipe among a range of easy-to-make salad dressings and sauces in 30 Pounds/4 Months, the natural foods diet and cookbook par excellence. Order the Kindle version from Amazon, or if you prefer a print copy for your kitchen, and leave a message.

How to grill a red pepper image, Shutterstock: © 2016 Paladin12