Steps

• Step 1

  When ready to cook, set Traeger to 350°F and preheat, lid closed for 15 minutes. Place a cast-iron frying pan or other ovenproof skillet directly on the grill grate to preheat.

  350 ˚F / 177 ˚C

• Step 2

  When the grill is up to temperature, add olive oil and almonds to skillet. Close the lid and toast for 2 to 3 minutes, until barely browned.

  00:03

  450 ˚F / 232 ˚C

  Ingredients

  • 2 Tablespoon extra-virgin olive oil

  • 1/2 Cup sliced almonds, toasted

• Step 3

  Add the shallot, garlic, pepper flakes and a pinch of salt. Stir, and close the grill lid. Allow to cook for 3 to 5 minutes without opening the grill, then quickly open and stir, and close the lid again. Cook until garlic is fragrant and the shallot has softened, about 5 to 8 minutes total.

  00:08

  450 ˚F / 232 ˚C

  Ingredients

  • 1 Small shallot, sliced

  • 1 Clove garlic, peeled and chopped

  •  Pinch of red pepper flakes

  •  kosher salt

• Step 4

  Remove from grill and allow to cool for a few minutes. In a food processor, pulse the almond shallot mixture until chopped. Add the red peppers, sherry vinegar, 1-3/4 tablespoon mint, lemon juice and a pinch of black pepper and process to a coarse puree.

  Ingredients

  • 1  16 oz. jar fire roasted red peppers, drained and rinsed

  • 2 Teaspoon sherry vinegar

  • 2 Tablespoon finely chopped mint, divided

  • 1 Tablespoon lemon juice

  •  Ground black pepper

• Step 5

  Taste, adding more salt if desired. Pour into a small bowl for serving and garnish with the remaining mint. Serve with Grilled Baby Carrots and Fennel. Enjoy!