Find Out the Latest Way to Make Grilled Vegetables Remarkable

(Last Updated On: November 13, 2017)

I love summers in Chicago, so I try to enjoy every minute. I work outside, eat outside and cook outside. Lately I’ve been grilling what I find at the farmers market.

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Grilled Sweet Potato Yogurt Bowl
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Chicago

My newest discovery is grilled sweet potatoes. Soft and custardy inside, they have the marvelous consistency of a roasted sweet potato without having the oven on for an hour.

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Grilled Sweet Potatoes

They’re delicious as a replacement for fries, or drizzled with sweet – tart pomegranate molasses. Although I enjoy it as a healthy side dish, my true favorite is having it for lunch topped with both pomegranate molasses and Greek yogurt.

Grilled Sweet Potatoes with Pomegranate Molasses

Serves 4         

 3 sweet potatoes

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon sal

1-2 tablespoons pomegranate molasses

Peel sweet potatoes. Cut them in half lengthwise. Cut each half in quarters to make eight spears. Put the sweet potatoes in a bowl with the olive oil, paprika and salt. Toss until the seasoning and olive oil is evenly distributed over the potatoes.

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Sliced Sweet Potatoes

Grill over indirect heat, turning every five minutes for approximately 30 minutes. The sweet potatoes are done when they are easily pierced with a fork. Arrange on a platter and drizzle with pomegranate molasses.

Sweet Potato and Yogurt Bowl

Serves 1

4 grilled sweet potato spears

½ cup Greek yogurt

1 teaspoon pomegranate molasses

Arrange 4 grilled sweet potato spears in a bowl. Top with Greek yogurt. Drizzle with pomegranate molasses.

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