Sweet potato salad with chili mint dressing and grilled vegetables

Name: sweet potato salad with chili mint dressing and grilled vegetables
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram sweet potato; 2 zucchini; 1 eggplant; 2 Red onion; 2 Red pepper; 1 tablespoon Provencal herbs; olive oil; 200 milliliters yogurt for the dressing; 50 milliliters extra virgin olive oil for the dressing; 2 clove garlic for the dressing; 1 Red pepper for the dressing; 2 tablespoon fresh mint for the dressing

Ingredients

Directions

Cut the sweet potatoes with peel into wedges or thick strips. Cook for 7-8 minutes, drain, rinse cold water and pat dry.
Mix the zucchini, eggplant, onion and paprika with the herbs and mix in some olive oil. Place this vegetable mixture on a grill plate or aluminum foil on the barbecue and grill for 10-12 minutes.
Turn over the vegetables in between. Drizzle the potatoes with olive oil and sprinkle with (sea) salt. Roast them on the grill plate until done.
Mix the ingredients for the dressing. Scoop the vegetables through the sweet potatoes and serve with the dressing.