Deadline dinners: Get reacquainted with your grill
I know some readers of this column grill year-round. Some of you because you live in temperate climates, where winter just means putting on a light jacket to throw some burgers on, and some of you because you are die-hard grilling machines, who would chisel the ice off your charcoal briquettes to light a fire outdoors.
I fall into neither camp, though I am enough of a grilling buff that as soon as the weather seems remotely cooperative, I grab those tongs and send my husband out to fill up the propane tank (and yes, I know that for you hard-core grillers, the fact that I'm not using charcoal or hardwood makes me a pretender at best. But there's a jolly, ample expanse between culinary perfection and everyday dinners, and I like to wander about freely in that open space).
If the weather isn't cooperating, or if you are a city dweller, those nice grill pans, or even a panini press, can be called into service.
Anyway, other than a nice soak in a lemony marinade, this chicken and pepper dish requires only a handful of ingredients, little skill and a small commitment of time by the fire. The result is colorful and gorgeous and flavorful and very healthful to boot. Serve with rice or any grains you are into at the moment. It's a nice way to get both you and your grill reacquainted.
• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman