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1
Heat the grill to high; if using charcoal, wait until the coals are ashed over and glowing.
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2
Brush the peppers with canola oil, season with salt and pepper and grill, covered, turning occasionally, until charred on all sides and tender, about 10 minutes.
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3
Transfer to a bowl, cover tightly with plastic wrap, and let steam and soften for 15 minutes.
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4
Keep the grill at high heat.
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5
While the peppers steam, smash the garlic cloves, sprinkle with salt, and use the blade of your knife to work the garlic to a puree.
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6
Transfer to a bowl and add the olive oil, vinegar, basil, parsley and salt and pepper.
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7
Peel, seed and dice the peppers and add them to the bowl.
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8
Taste and season as needed.
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9
Let the relish sit at room temperature while you cook the broccoli rabe.
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10
Bring a large pot of salted water to a boil.
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11
Add the broccoli rabe, cook for 2 minutes, then immediately plunge it into an ice water bath.
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12
Drain until almost dry but still slightly damp (a little bit of water helps the rabe steam on the grill).
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13
Brush the rabe with canola oil and season with salt and pepper.
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14
Grill the broccoli rabe until crisp-tender and slightly charred on both sides, about 1 minute per side.
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15
Transfer to a platter, top with the pepper relish and drizzle with a bit of olive oil.
