Charred Sweet Potatoes & Summer Vegetables | Club House for Chefs

Ingredients

• Serves 4
• 1 pounds Large sweet potatoes
• 1/2 tsps
• 1 tbsps Sherry vinegar
• 2 tbsps Water
• 1 cup Zucchini, cut into ¾-inch (2 cm) pieces
• 1 cup Yellow squash, cut into ¾-inch (2 cm) pieces
• 1 cup Cherry tomatoes
• 3 tbsps Vegetable oil, divided
• 4 oz Dried chorizo, diced
• 1 cup Chopped onion
• 1 1/2 tsps Club House ® Smoked Paprika
• 1 1/2 tsps