BBQ Sweet Potato Salad with Grilled Vegetables Barbecue Recipe

January 15, 2010

in BBQ Recipes, Vegetables

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

  • 1 bulb garlic

  • 1 teaspoon olive oil

  • 1 whole red pepper

For the salad

  • 2-1/2 pounds sweet potatoes, peel on

  • 1/4 cup catsup

  • 1/4 cup olive oil

  • 1/4 cup vinegar

  • 3 tablespoons spicy brown mustard

  • 2 tablespoons lime juice (juice of 1 lime)

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon sugar

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon coarsely ground black pepper

  • 1 small red onion, finely diced

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons snipped chives

Method

To grill vegetables

  • 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.)

  • 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.

  • 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.

  • 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.