Sweet potato salad with grilled vegetables BBQ recipe
This fantastic summer salad makes a bright and zesty complement to grilled seafood.
Ingredients
For the grilled vegetables
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1 bulb garlic
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1 teaspoon olive oil
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1 whole red pepper
For the salad
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2-1/2 pounds sweet potatoes, peel on
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1/4 cup catsup
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1/4 cup olive oil
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1/4 cup vinegar
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3 tablespoons spicy brown mustard
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2 tablespoons lime juice (juice of 1 lime)
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2 tablespoons balsamic vinegar
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1 teaspoon sugar
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1/2 teaspoon kosher salt
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1/2 teaspoon coarsely ground black pepper
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1 small red onion, finely diced
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2 tablespoons chopped fresh parsley
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2 tablespoons snipped chives
Method
To grill vegetables
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Cut off top of garlic to expose cloves. Drizzle with oil. Place garlic and whole red pepper in centre of cooking grate. Grill pepper, turning every 5 minutes or so, until blackened on all sides, about 20 minutes. Meanwhile, grill garlic 40 to 45 minutes or until soft; allow to cool. When pepper is done, remove from grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes. Remove pepper from bag; peel away charred skin. Cut off top and remove seeds. Dice pepper and set aside. Gently squeeze cooked garlic cloves to separate from skins. Mash 2 to 3 cloves to make 1 teaspoon of garlic. Set aside. (Reserve remaining garlic for another use.)
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Prepare sweet potatoes: Wash sweet potatoes and boil in water until cooked 3/4 through, about 20 to 25 minutes. Do not overcook. Cool, peel, and slice 1/4 inch thick.
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Meanwhile, in small bowl, combine catsup, oil, vinegar, mustard, lime juice, balsamic vinegar, teaspoon of grilled garlic, sugar, salt, and pepper to make marinade. Mix well to combine.
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In large bowl, combine sweet potatoes, marinade mixture, diced red pepper, and red onion. Sprinkle with parsley and chives; toss to coat. Cover and marinate in refrigerator 1 hour or overnight.
Makes 6 servings.
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