Grilled Sweet Potato and Red Pepper Salad is a vibrant and flavorful dish that combines the smoky goodness of grilled vegetables with a zesty dressing. It’s a refreshing and nutritious salad that celebrates the natural sweetness of sweet potatoes and red peppers. Let’s delve into the history and story behind this delightful salad and learn how to prepare it.

Grilling vegetables has been a popular cooking method for centuries, providing a unique flavor and texture to various dishes. Sweet potatoes and red peppers are both versatile ingredients that lend themselves well to grilling. The combination of their natural sweetness and the smoky char from the grill creates a delicious contrast of flavors.

The use of sweet potatoes in culinary traditions can be traced back to South America, where they have been cultivated for thousands of years. They were highly regarded by the Incas and Aztecs for their taste, versatility, and nutritional value. Sweet potatoes eventually made their way to other parts of the world through trade and exploration, becoming a staple ingredient in many cuisines.

Red peppers, on the other hand, have a rich history that extends across continents. Native to Central and South America, red peppers were introduced to Europe by Christopher Columbus during his voyages in the late 15th century. They quickly became popular and were embraced in various culinary traditions, adding color, flavor, and nutrients to dishes.

PREP: 30 MIN.

GRILL: 20 MIN.

MAKES: 8 SERVINGS

INGREDIENTS

• ¼ cup olive oil
• 2 tablespoons lime juice
• 1 garlic clove, minced
• 1 teaspoon chopped seeded jalapeno pepper (optional)
• 1 teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon pepper
• 2 large sweet red peppers
• 1-½ pounds medium sweet potatoes, peeled and cut into ½-inch slices
• 2 celery ribs, thinly sliced
• 3 green onions, thinly sliced
• ⅓ cup minced fresh cilantro

INSTRUCTIONS

1. In a small bowl, whisk together the olive oil, lime juice, minced garlic, chopped jalapeno pepper (if using), salt, cumin, and pepper. Set the dressing aside.
2. Prepare the grill for medium heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack to prevent sticking.
3. Place the red peppers on the grill over medium heat and grill for 10-15 minutes, turning frequently until the skins blister and char. Transfer the grilled peppers to a large bowl, cover, and let them stand for 15 minutes.
4. While the peppers are standing, drizzle the sweet potato slices with 2 tablespoons of the prepared dressing. Toss to coat the sweet potatoes.
5. Arrange the sweet potato slices on a grilling grid and place it on the grill rack. Grill the sweet potatoes, covered, over medium heat for 5-6 minutes on each side or until they are tender. Once grilled, cut the sweet potato slices into bite-size pieces.
6. Peel off and discard the charred skin from the grilled red peppers. Remove the seeds and coarsely chop the peppers.
7. In a large bowl, combine the grilled sweet potatoes, chopped red peppers, thinly sliced celery, green onions, and minced cilantro.
8. Whisk the reserved dressing and pour it over the salad. Toss the salad to coat all the ingredients with the dressing.
9. Serve the Grilled Sweet Potato and Red Pepper Salad at room temperature, allowing the flavors to meld together.

NOTE:

• This salad is a perfect side dish or light meal option that showcases the smoky sweetness of grilled sweet potatoes and the vibrant flavors of red peppers. It can be enjoyed on its own or paired with grilled meats or seafood. The combination of textures and flavors, along with the zesty dressing, makes this salad a crowd-pleaser for gatherings and outdoor meals.