bell peppers (red, green, orange, etc.)
zucchini and/or yellow squash
portobello or cremini mushrooms
extra virgin olive oil
kosher salt and freshly ground black pepper
1. Scrub and dry sweet potatoes. Pierce several times with a fork. Bake or microwave until just knife-tender. (You don’t want them too soft or they’ll fall apart on the grill.) Cool before slicing into cubes.
2. Chop remaining vegetables into bite-size cubes. Thread sweet potatoes and vegetables onto skewers. Brush with olive oil and season with kosher salt and freshly ground black pepper. In a small bowl, combine a spoonful each of smoked paprika, garlic powder, basil, and oregano. Sprinkle over each side of the skewers.
3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill skewers until the vegetables are tender and slightly charred. Serve immediately.