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Ingredients

• 2 cups  hickory, mesquite, cherry, or apple wood chips, soaked in water for at least 1 hour
•   Vegetable oil for the grill
• 2 pounds  heirloom Roma-style (plum) tomatoes, cored, halved lengthwise, and seeded
•   Kosher salt
• 4 ounces  thin green beans, trimmed and cut into 1- to 2-inch lengths
• 1/4 cup  extra-virgin olive oil
• 1   small red onion, cut into small dice (scant 1-3/4 cup)
• 1/2   large red pepper, cut into small dice (scant 3/4 cup)
• 2 cloves  garlic, finely chopped
• 1-1/4 cups  fresh corn kernels (from about 2 ears)
• 1 pint  heirloom cherry tomatoes, halved (or quartered if large)
•   Freshly ground black pepper

Description

Hot-smoking The Tomatoes Allows Them To Pick Up The Smoky Flavor Of The Wood Chips. Serve With Grilled Shrimp Or Over Grilled Fish, Meat, Or Chicken.

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