Try these quick ideas for using the season’s best fruits and vegetables
Red pepper chipotle dip: Grill or broil 2 red peppers until blackened. Peel, seed, and stem. In a food processor, whirl peppers with ½ cup plain Greek yogurt and 1 canned chipotle chile until smooth. Add salt to taste. Transfer to a bowl. Chill to thicken; top with sliced green onions. Serve with tortilla chips.
Pepper- and fontina-stuffed chicken: Split chicken breasts lengthwise almost in half and open up like a book. Stuff with sliced fontina cheese and roasted red peppers. Seal openings with toothpicks. Brush with oil, season with salt and pepper, and grill over medium heat (350° to 450°), turning once, until cooked through, about 15 minutes.
Grilled garlic-paprika peppers: Whisk together olive oil, chopped garlic, smoked paprika, salt, and pepper and toss with bell pepper wedges. Grill wedges over medium-high heat (about 450°) until tender-crisp and slightly blackened, about 8 minutes.