Grilled Vegetables

Directions:

1. In a small saucepan, combine oil, oregano, garlic, salt, and paprika. Heat over medium heat, stirring occasionally, until mixture begins to bubble. Remove from heat, and let stand for 5 minutes.
2. Preheat grill or grill pan to medium-high heat (350° to 400°).
3. Brush corn with seasoned oil, and grill, turning frequently, until slightly charred, 4 to 5 minutes.
4. Brush bell peppers with seasoned oil. Grill, turning frequently, until slightly charred, 3 to 4 minutes.
5. Brush onion with seasoned oil, and grill until charred, 3 to 4 minutes.
6. Cut corn kernels from cobs, cut bell peppers into strips, and chop onion.
7. In a large microwave-safe bowl, place sweet potato pieces and ½ cup water. Cover and heat until potatoes are tender but not falling apart, about 4 minutes. Drain; pat dry.
8. Brush potatoes with seasoned oil, and grill, turning frequently, until tender, 3 to 4 minutes.
9. Serve as part of Chipotle Bean Burrito Bowls with Green Rice.

This recipe is from Taste of the South magazine.