1. Preheat grill to 350° to 400° (medium-high). Cut 1/2 inch from stem end of each pepper. Remove and discard seeds and membranes.

2. Cut bacon slices in half crosswise. Microwave, in 2 batches, at HIGH 90 seconds or until bacon is partially cooked.

3. Spoon cheese into a 1-qt. zip-top plastic bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe cheese into cavity of each pepper, filling almost full.

4. Place 1 bacon half over cut side of each pepper, securing with a wooden pick.

5. Carefully cut 3 (1-inch) holes in bottom of each loaf pan. Turn pans upside down; place peppers, cut sides up, in holes in pans.

6. Grill peppers, in pans, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes or until bottoms of peppers are charred and bacon is crisp.

Note: To make ahead, prepare recipe as directed through Step 4. Cover and chill peppers 4 hours. Proceed with recipe as directed.

1. Preheat grill to 350° to 400° (medium-high). Cut bread loaf into 8 (1-inch-thick) slices; cut slices in half, if desired.

2. Drizzle tomatoes and onion with 2 Tbsp. oil, tossing to coat.

3. Grill tomatoes and onion, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 4 minutes on each side or until lightly charred.

4. Coarsely chop grilled tomatoes and onion, and place in a medium bowl. Add 2 Tbsp. oil, cucumber, and next 3 ingredients. Season with salt and pepper to taste.

5. Brush bread slices with remaining 1 Tbsp. olive oil. Grill, without grill lid, over 350° to 400° (medium-high) heat 1 to 2 minutes on each side or until lightly browned and toasted.

6. Place grilled bread slices on individual serving plates; top with tomato mixture.

1. Soak skewers in water 1 hour.

2. Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.

3. Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill according to directions in "Guidelines and Cook Times for Vegetable Kabobs" below.

4. Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.

Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.

Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender.

Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender.

Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender.

Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender.

Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender.

Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred.

Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.

1. Combine first 3 ingredients in a medium bowl; let stand 1 to 2 hours at room temperature, stirring occasionally.

2. Place shortbread cookies on individual servings plates. Remove ice cream from cups, and place on cookies. Spoon strawberry mixture over ice cream. Garnish, if desired. Serve immediately.

Note: For testing purposes only, we used Walkers Shortbread Rounds.