Ingredients:
- 1/2 cup olive oil
- 1 (1-ounce) package fresh oregano
- 5 cloves garlic, smashed
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 4 ears yellow corn
- 1 large red bell pepper, quartered
- 1 large yellow bell pepper, quartered
- 1 large green bell pepper, quartered
- 1 medium sweet onion, sliced
- 2 medium sweet potatoes (about 1 pound), peeled and cut lengthwise into 8 pieces
- 1/2 cupwater
- Chipotle Bean Burrito Bowls
- Green Rice
Directions:
- 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.
- Preheat grill or grill pan to medium-high heat (350° to 400°).
- Brush corn with seasoned oil, and grill, turning frequently, until slightly charred, 4 to 5 minutes.
- Brush bell peppers with seasoned oil. Grill, turning frequently, until slightly charred, 3 to 4 minutes.
- Brush onion with seasoned oil, and grill until charred, 3 to 4 minutes.
- Cut corn kernels from cobs, cut bell peppers into strips, and chop onion.
- 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.
- Brush potatoes with seasoned oil, and grill, turning frequently, until tender, 3 to 4 minutes.
- Serve as part of Chipotle Bean Burrito Bowls with Green Rice.
This recipe is from Taste of the South magazine.