- 1 cup hickory smoke chips, soaked in water 30 minutes, drained
- 8 large green onions, trimmed
- 4 1/2 tablespoons corn oil
- 3 large red bell peppers
- 5 tablespoons fresh orange juice
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon honey
- 3/4 teaspoon ground cumin
- 1 jicama (about 18 ounces), peeled, cut into matchstick-size strips
- Prepare barbecue (medium-high heat). Place smoke chips in 8×6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
- Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.