Cooking with Rena Lee

Prep Time: 25 mins
Cook Time: 10 - 12 mins

Yield:6-8

INGREDIENTS:

1/4 cup	fresh lemon juice
1/4 cup	finely chopped Kalamata olives
1 tsp	finely chopped fresh thyme leaves
1/3 - 1/2 cup	extra-virgin olive oil
	Kosher salt
	Ground black pepper
3	medium sweet peppers (red, yellow, and orange), cut into 1/4-inch strips
2 (14oz)	cans artichoke hearts (not in marinade) or 12 frozen artichoke hearts, thawed, drained, and quartered
1/4 cup	extra-virgin olive oil
2 tsp	minced garlic
1	large handful (1 to 1 1/2 cups) oak or hickory wood chips soaked in water at least 30 mins.
8 oz	dried penne pasta
8 oz	fresh mozzarella cheese, cut into 1/4-inch cubes

DIRECTIONS:

Prepare gas or charcoal grill for two-zone fire over medium heat (350 to 450 degrees) and preheat 12-inch grill pan on the cooking grates.
In a medium nonreactive serving bowl whisk lemon juice, olives, and thyme. Continue whisking and drizzle the 1/3 to 1/2 cup oil in a steady stream until dressing is emulsified. Season to taste with salt and pepper. Set aside.
In a large bowl toss peppers and artichokes with the 1/4 cup olive oil and the garlic.
Drain and add wood chips to charcoal or to gas grill; close lid. When the wood begins to smoke, arrange the peppers and artichokes in a single layer on the grill pan. Cook over direct medium heat, with the lid closed as much as possible, until slightly
charred and softened, 10 to 12 mins., turning ocassionally. Wearing insulated BBQ mitts, remove the pan from the grill and set it on a heatproof surface. Transfer the vegetables to the serving bowl with the dressing.
Cook pasta in a large pot of boiling, salted water according to package directions. Drain pasta and add to serving bowl. Add cheese, toss to combine. Serve warm or at room temperature.