Sweet Potato Salad

By Matthew Mullen in Food

2 Sweet Potatoes- peeled and cut in 1/2 inch thick long planks
1 summer zucchini- cut in 1/2 inch long planks
1 small red onion- peeled and sliced in rings, kept together
1 green pepper- quartered, seeds removed
Olive oil
Salt and pepper
1. Preheat grill to at least 350, but no higher than 400. Cut veggies and coat in oil, and sprinkle with salt and peper. Grill until each veggie is cooked (when a knife is easily inserted and comes out easily), It is okay if veggies get charred. Once cooked, cut into 1/2 inch by 1/2 inch pieces. Put cooked veggies on a cookie sheet in a single layer to cool slightly.

For the dressing:
2 T sherry
1 T rice wine vinegar
1 T olive oil
Pinch salt and pepper
1 t chinese five spice
1 t cayenne
1 T brown sugar
1 t lemon juice
1 t coriander

Mix all ingredients but oil in a blender. With the blender on, slowly add the oil and continue blending for 30 seconds to ensure the dressing is completely mixed.
Toss with veggies, eat hot or cold

 

Recipe submitted by Matt Mullen, owner of The Upper Room Family Restaurant in Drayton