Instructions: Prepare a fire in a kettle-type grill. Cook roast, with indirect heat, according to grill manufacturers instructions, over a drip tray for 25-30 minutes.

For sauce, microwave bell pepper and 1 tablespoon wine in a microwave-proof dish, covered, on High (100% power) for 6-8 minutes. Process bell pepper and remaining wine in a food processor. Add dill and black pepper.

When roast is cooked, remove from grill and rest, covered, for 5-10 minutes. The meat will retain its juices and firm up a little, making it easier to carve. Serve sliced with sauce and Almond Rice Salad.

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