From "Twenty-Dollar, Twenty-Minute Meals" by Caroline Wright (Workman, 208 pages, $12.95)
6 medium plum tomatoes
1 red bell pepper
Oil for the grill grates or pan
2 Kirby or pickling cucumbers cut into chunks
1/2 cup fresh parsley leaves
1 small garlic clove
1 teaspoon red wine vinegar
Salt and pepper to taste
Preheat a grill to medium-high heat or a grill pan over medium-high heat.
Core and cut into large flat-sided pieces plum tomatoes and the red bell pepper. Lightly oil the grill grates or pan, add the vegetables and cook until charred, about 5 minutes.
Transfer the grilled vegetables to a food processor with cucumbers, cut into chunks. Add shallot, parsley leaves, garlic clove and red wine vinegar. Season with salt and pepper and pulse to finely chop and blend. Serve with crusty bread.
Also try: husked tomatillos plus poblano, cucumbers, shallot, garlic and cilantro.