INGREDIENTS
sweet potatoes
bell peppers (red, green, orange, etc.)
red onion
zucchini and/or yellow squash
portobello or cremini mushrooms
extra virgin olive oil
kosher salt and freshly ground black pepper
smoked paprika
garlic powder
dried basil
dried oregano

DIRECTIONS
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.

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