Grilled Sweet Potatoes, Onion, and Bell Pepper with Thyme Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons chopped fresh thyme
- Carbohydrate 34 g(11%)
- Fat 18 g(28%)
- Fiber 6 g(22%)
- Protein 3 g(6%)
- Saturated Fat 3 g(13%)
- Sodium 86 mg(4%)
- Calories 307
Preparation 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. Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper; drizzle over vegetables. Serve warm or at room temperature.
Preparation 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. Whisk vinegar into remaining oil mixture. Season vinaigrette with salt and pepper; drizzle over vegetables. Serve warm or at room temperature.
