If you have extra space on your grill the next time you fire it up, consider grilling some red peppers. I've shown how to roast red peppers in the oven in an earlier post and the method is the same for the grill. Easier, in fact. I find that the skin peels off with much less effort after the pepper has spent time on the grill.
Place the peppers on the grill and turn every five minutes or so. The goal is to create that blackened, bubbly skin on the peppers.
Once you think the peppers are thoroughly charred, take them off the heat and place them in a brown paper bag. The peppers can sit at room temperature or you can speed the cooling process by using the refrigerator or freezer for a short time.
Pull the skin back and it will hopefully fall off in large pieces. Scrape away the seeds and enjoy your roasted red peppers!