GRILLED PUMPKIN BOWLS WITH VEGGIES
6 side dish servings
Prep: 30 minutes
Grill: 17 minutes
Bake: 30 minutes
INGREDIENTS:
Two 3-pound pie pumpkins or four 1-1/2-pound striped white pumpkins
1/3 cup butter, melted
2 Tablespoon packed brown sugar
1 Tablespoon chili powder
¼ teaspoon ground cinnamon
4 large yellow, red and/or orange sweet peppers, seeded & cut into 1-inch chunks
2 medium sweet onions, cut into wedges (3 cups)
2 Tablespoons cooking oil
1 teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
2 cups grape, cherry or plum tomato wedges
DIRECTIONS:
1. Preheat oven to 325 degrees. To make pumpkin serving bowls, cut off top ¼ of the pumpkins and discard the tops, stringy pulp and seeds. Place, cut side down in 3-quart baking dish. Add 2 tablespoons of water and bake for 30-45 minutes until tender.
2. In small bowl combine melted butter, brown sugar, chili powder and cinnamon. To grill pumpkin bowls, brush inside and cut edges with some of melted butter. Place cut side down directly on the rack of an uncovered grill over medium-hot coals (for gas grill, preheat grill for 10 minutes, reduce heat to medium). Grill for 10-15 minutes or until browned. Remove from grill to platter. Cover loosely and keep warm.
3. In a medium bowl, toss sweet peppers and onions with cooking oil, salt and pepper. Place in cast iron skillet or directly on grill and cook until crisp but tender (6-8 minutes), stirring frequently. Add tomatoes and continue cooking and stirring until tomatoes heated through (1-2 minutes).
4. Place grilled pumpkin bowls on serving platter, spoon in vegetable mixture.