by Chef Vaughn
- 2 large sweet potatoes
- 1 large sweet onion
- 1 green or colored pepper
- Olive oil
- Salt and pepper
- Smoke chips of your choice
Coat all of the above with olive oil , salt and black pepper add some smoke chips of your choice to the grill and grill mark off the vegetables above.
Be careful not to burn the veggies – the sugars in the potatoes especially will caramelize quickly on a hot grill. Keep the grill lid closed as much as possible to capture the smoke and infuse it into the vegetables.
Cut the larger slices of sweet potato into 4 pieces and the smaller ones in ½ to be approximately 1” square
Do not refrigerate – keep at room temperature –so the dressing will absorb into the salad easier..
Just before dressing the salad – add
- 1 large Utah tomato cored and large dice, same size as the other vegetables.
- 2 T Balsamic Vinegar
- 1 T Dijon Mustard
- 1 T Honey
- Pinch Fresh Ground Black Pepper
- 1/4 cup Olive oil