Festive Grilled Zucchini and Sweet Potato Salad

- by The Oven Mits

More sweet potato recipes! I liked this because it pretty much just had a million vegetable. Anddd I got to use my George Foreman!

Ingredients:

Cooking oil (I use either grapeseed or coconut)
2 small sweet potatoes, peeled and sliced into 1/4-inch rounds
3 small zucchini, sliced lengthwise into 1/4-inch strips
3 slices uncooked bacon
1 small leek, trimmed, scrubbed and chopped (about 1/2 cup)
1 cup frozen corn
3 ounces fresh baby spinach (a couple of handfuls)
3 T red wine or balsamic vinegar
6 T extra-virgin olive oil
1 T fresh chopped rosemary (or 1 tsp dried)
1 T chopped fresh oregano (or 1 tsp dried)
salt and pepper to taste
1/4 cup fresh Parmesan cheese (shavings or shredded)

Directions:

Preheat BBQ grill or stove-top grill pan to medium-high heat. Brush oil over grates and on both sides of the sliced sweet potato and zucchini.

Probably one of the best additions to my kitchen

Sliced veggies

Place on hot grill and cook until tender, flipping once halfway through, about 10-15 minutes. The sweet potato may take a bit longer than the zucchini, but be sure to remove it from the grill before it gets too soft to pick up in one piece. Set aside to cool, then chop into 1/2-inch pieces.

Grilled cubed sweet potatoes

Meanwhile, cook bacon (whole or chopped, whatever you prefer) in a medium skillet over medium heat until crisp. Remove bacon from the pan and leave about a Tablespoon or so of the bacon fat in the pan. Add chopped leeks to the skillet and saute over medium heat for about 5 minutes or until they soften. Add frozen corn to the skillet and continue to cook, stirring occasionally, 4-5 minutes until corn is thawed and golden brown spots begin to appear. Remove from heat and allow to cool slightly.

In a large salad bowl combine all of the warm cooked vegetables (grilled and sauteed), the bacon, vinegar, olive oil, rosemary, oregano, and Parmesan shavings. Mix until everything is coated in the oil and vinegar and let it sit for about 10 minutes to allow the spinach to wilt. Add salt and pepper to taste.

Makes about 6 servings.

 http://www.perrysplate.com/2010/04/festive-grilled-zucchini-and-sweet-potato-salad.html
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First, I obviously didn't use bacon! Otherwise, I didn't make any adjustments. It tasted great... except I wish I didn't put the parmesan cheese. It tasted much better without it!