Grilled Peppers and Sweet Potatoes - Virtual - Culinary Medicine Home

Name: Grilled Peppers and Sweet Potatoes - Virtual - Culinary Medicine Home
Ingredients: 1/2 pound Sweet potato (sliced into 1/4" planks); 1/4 lb. Red bell peppers (best to use the bagged, tiny, multicolored peppers, or may use a mix of bell peppers cut into thick slices); 1/2 cups Grape or cherry tomatoes (left whole); 1 1/2 tsp. Canola oil; 1/4 tsp. Salt; 1 taste Black pepper

mds.culinarymedicine.org

Gather all ingredients and equipment. Preheat grill to medium-high heat. Cut sweet potatoes into 1/4 inch thick planks. Place sweet potatoes in a bowl with toma

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Cooking tools:

Grill
Kitchen scale
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Tongs
Serving platter

Ingredients

1/2 pound Sweet potato (sliced into 1/4" planks)
1/4 lb. Red bell peppers (best to use the bagged, tiny, multicolored peppers, or may use a mix of bell peppers cut into thick slices)
1/2 cups Grape or cherry tomatoes (left whole)
1 1/2 tsp. Canola oil
1/4 tsp. Salt
1 taste Black pepper