Grilled Vegetables
 
Makes 4 to 6 servings
Ingredients
  • ½ cup olive oil
  • 1 (1-ounce) package fresh oregano
  • 5 cloves garlic, smashed
  • 2 teaspoons kosher salt
  • 2 teaspoons smoked paprika
  • 4 ears yellow corn
  • 1 large red bell pepper, quartered
  • 1 large yellow bell pepper, quartered
  • 1 large green bell pepper, quartered
  • 1 medium sweet onion, sliced
  • 2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into 8 pieces
  • ½ cup water
Instructions
  1. In a small saucepan, combine oil, oregano, garlic, salt, and paprika. Heat over medium heat, stirring occasionally, until mixture begins to bubble. Remove from heat, and let stand for 5 minutes.
  2. Preheat grill or grill pan to medium-high heat (350° to 400°).
  3. Brush corn with seasoned oil, and grill, turning frequently, until slightly charred, 4 to 5 minutes.
  4. Brush bell peppers with seasoned oil. Grill, turning frequently, until slightly charred, 3 to 4 minutes.
  5. Brush onion with seasoned oil, and grill until charred, 3 to 4 minutes.
  6. Cut corn kernels from cobs, cut bell peppers into strips, and chop onion.
  7. In a large microwave-safe bowl, place sweet potato pieces and ½ cup water. Cover and heat until potatoes are tender but not falling apart, about 4 minutes. Drain; pat dry.
  8. Brush potatoes with seasoned oil, and grill, turning frequently, until tender, 3 to 4 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/chipotle-bean-burrito-bowls/