Brush the cooking grates clean. Grill the bell peppers over direct medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skins. Cut off and discard the tops and seeds, coarsely chop the peppers, and transfer to a blender. Add the oil, vinegar, almonds, tomato paste, garlic, and cheese. Puree the mixture, transfer it to a bowl, and stir in the basil, salt, and pepper. Set aside.
Brush the cooking grates clean. Grill the bell peppers over medium heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skins. Cut off and discard the tops and seeds, coarsely chop the peppers, and transfer to a blender. Add the oil, vinegar, almonds, tomato paste, garlic, and cheese. Puree the mixture, transfer it to a bowl, and stir in the basil, salt, and pepper. Set aside.
Grill the meatballs over direct medium heat, with the lid closed, until they are cooked to medium doneness (160°F), about 8 minutes, turning once. During the last minute of grilling time, toast the rolls, cut side down, over direct heat. Remove the meatballs and rolls from the grill.
Grill the meatballs over medium heat, with the lid closed, until they are cooked to medium doneness (160°F), about 8 minutes, turning once. During the last minute of grilling time, toast the rolls, cut side down, over direct heat. Remove the meatballs and rolls from the grill.
