Recipes: Grilling vegetables

  • Updated: July 16, 2014 - 12:59 PM

BARBECUE SWEET POTATO SLICES

Serves 4 to 6.

Make extra; these taste great the next day.

• 2 tbsp. chili powder

• 1 tbsp. sugar

4 to 6 large sweet potatoes (3 to 4 lb. total), peeled if desired

• 4 tbsp. extra-virgin olive oil

• Kosher

Directions

Prepare a charcoal grill or heat a gas grill to medium heat. Mix chili powder and sugar together in a small dish.

Cut potatoes lengthwise into slabs about ½ inch thick. Place in a single layer on 1 large or 2 smaller well-oiled baking sheet(s). Turn potatoes to coat with the oil.

Sprinkle the potatoes generously on all sides with the chili mixture; sprinkle lightly with salt.

Arrange potatoes on the grill in a single uncrowded layer. Cover grill; cook, 10 minutes. Use a pancake flipper to carefully turn potato slices over. Grill the second side until potatoes are tender when pierced with a fork and edges are slightly charred, 8 to 10 minutes. Serve hot.

Nutrition information per serving:

Calories 219 Fat 10 g Sodium 174 mg

Carbohydrates 32 g Saturated fat 1 g Protein 3 g Cholesterol 0 mg Dietary fiber 5 g

BARBECUE SWEET POTATOES WITH CHICKPEAS AND ARUGULA

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