Grilled Sweet Potatoes, Onion, and Bell Pepper

Ingredients

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Thyme

  Fresh

  1 ½ tbsp or 4g

• Vinegar

  Cider

  2 tbsp or 30g

• Sweet potato

  Raw, unprepared

  7 sweetpotato, 5" long or 907g

• Red bell pepper

  Sweet, raw

  1 small or 74g

Directions

1. Peel and cut sweet potatoes into 1/2 inch thick slices. Cut onion into 1/2 inch thick wedges. Cut the pepper into thin strips.
2. Prepare barbecue (medium heat). Whisk oil and thyme in small bowl to blend. Place sweet potatoes, onion, and bell pepper in large bowl. Drizzle with 1/4 cup oil mixture and toss to coat. Grill vegetables until tender and slightly charred, turning often, about 15 minutes for pepper and about 20 minutes for sweet potatoes and onion. Transfer vegetables to platter.
3. Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper; drizzle over vegetables. Serve warm or at room temperature.

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