Instructions: To prepare chicken: Preheat charcoal or gas grill for indirect cooking. If using a gas grill, follow manufacturers directions. If using a covered charcoal grill, open all vents and prepare coals at least 30 minutes before grilling. When coals are medium-hot (you can hold your hand over them 3 to 4 seconds) and covered with gray ash, place drip pan in center in bottom of grill. Arrange 20 to 25 hot coals at either end of drip pan.

Remove giblets and rinse chicken inside and out; pat chicken dry. Save giblets for another use.

In small bowl, combine chili-garlic paste, pumpkin pie spice and salad dressing. Rub bird inside and out with mixture. Season with salt and pepper to taste, being careful not to rub seasonings on chickens pop-up thermometer.

Place orange halves in cavity. Place roaster, breast-side up, on grill over drip pan. Add more coals to the grill as needed to maintain constant heat. Grill 2 to 2 1/2 hours until thermometer pops up and juices run clear when thigh is pierced. A meat thermometer inserted in thickest part of thigh should register 180 degrees. Remove and discard pop-up thermometer before carving.

When chicken is almost cooked through, prepare vegetables: In large bowl, combine chili-garlic paste and salad dressing. Seed bell peppers; cut into wide strips. Peel and quarter onions. Trim zucchini; slice lengthwise into 1/4-inch thick slices. Add vegetables to bowl; toss to coat with chili-garlic mixture.

During last 10 minutes of grilling time for roaster, drain vegetables and place on grill rack; grill until done.

Yield: 4 servings.

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