Grilled sweet potato, onion and bell pepper medley
This Grilled Sweet Potato, Onion, and Bell Pepper Medley combines sweet and smoky flavors from grilled vegetables, enhanced with fresh thyme and a tangy marinade. It's an ideal side dish for summer barbecues or a hearty addition to any meal.
Cook time 30 min
Prep time 30 min
Ingredients:
1 onion1/2 cup olive oil
1.50 tbsp fresh thyme
2 tbsp vinegar
6 cups sweet potatos
1 red pepper
The Grilled Sweet Potato, Onion, and Bell Pepper Medley is a vibrant and healthy dish that's perfect for summer barbecues or as a hearty side dish. Combining the natural sweetness of sweet potatoes with the smoky flavor of grilled onions and red bell peppers, this recipe is both delicious and nutritious. Infused with fresh thyme and a tangy vinegar dressing, it offers a delightful blend of flavors that will make it a favorite at your table.
Instructions:
- Peel and slice the onion into thin rings.
- Wash and peel the sweet potatoes, then cut them into cubes.
- Core the red bell pepper and cut it into strips.
- In a large bowl, combine the olive oil, fresh thyme, and vinegar. Mix well to create a marinade.
- Add the sliced onions, sweet potato cubes and red bell pepper strips to the bowl with the marinade. Toss the vegetables until they are well coated with the mixture. Allow them to marinate for at least 20-30 minutes to absorb the flavors. For best results, you can marinate them for up to 1 hour.
- Preheat your grill to medium-high heat (about 375-400°F or 190-204°C).
- Once the grill is hot, place the marinated vegetables directly on the grill grates. If you prefer, you can use a grill basket to keep the vegetables from falling through the grates.
- Grill the sweet potatoes, onions, and bell peppers for about 10-15 minutes, turning occasionally to ensure even cooking. The vegetables should be tender and have beautiful grill marks.
- Remove the vegetables from the grill and transfer them to a serving platter. You can garnish with a bit more fresh thyme if desired.
- Serve the grilled medley warm as a side dish or as a part of your main course.
With its beautiful colors and delightful mix of flavors, this Grilled Sweet Potato, Onion, and Bell Pepper Medley is sure to become a household favorite. It's easy to make, nutritious, and perfect for any occasion. Whether you're serving it as a side dish at a barbecue or enjoying it as a nutritious lunch, this recipe is as versatile as it is delicious.
Grilled sweet potato, onion and bell pepper medley FAQ:
Grill the vegetables for about 10-15 minutes, turning occasionally to ensure even cooking. They should be tender and have nice grill marks when done.
Yes, you can substitute red bell pepper with yellow or green bell peppers. Each variety will offer a slightly different flavor, but they will all work well in this dish.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave before serving.
A large mixing bowl works best for marinating the vegetables, allowing enough space for the sweet potatoes, onions, and bell peppers to be tossed and coated evenly with the marinade.
If using an indoor grill or grill pan, ensure proper ventilation and reduce the heat slightly. Cooking times may vary, so monitor the vegetables closely.
Tips:
- Cut the sweet potatoes into even-sized pieces to ensure they cook evenly on the grill.
- Soak wooden skewers in water for at least 30 minutes before using them to prevent them from burning on the grill.
- Use a grill basket to prevent smaller pieces from falling through the grill grates.
- For an extra layer of flavor, marinate the vegetables in the olive oil, thyme, and vinegar mixture for at least 30 minutes before grilling.
- Keep an eye on the vegetables while grilling to prevent them from charring too much. Turn them frequently to achieve an even grill.
- Feel free to add other vegetables to the medley, such as zucchini or mushrooms, to add more variety to the dish.
Nutrition per serving
6 ServingsCalories 120kcal
Protein 2.35g
Carbohydrates 30g
Fiber 4.59g
Sugar 7g
Fat 18g
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