Yay for grilling season! I love that you can cook so many different things on a grill—pizzas, halloumi, avocado, you name it. Everything tastes better with a bit of a char.

Here, we’ve got a totally classic grilling recipe: Fajita Veggie Skewers. The skewers are loaded up with sweet potatoes, red onions and bell peppers that have soaked overnight in a spicy, smokey marinade. Eat the skewers as is, or you can remove the veggies and slice them up for tacos or burritos. We served them with grilled corn, my Creamy Black Beans and some simple cheese + avocado quesadillas. So, so tasty.

INGREDIENTS

• 1 sweet potato, peeled and chopped into chunks

• 1 red onion, cut into chunks

• 1 red bell pepper, cut into chunks

• 1 green bell pepper, cut into chunks

• Juice of two limes

• 1 T. white sugar

• 1 t. salt

• 1 t. pepper

• 4 cloves garlic, minced

• 1/2 c. olive oil

• 1/4 c. chili powder (yes, really that much!)

• 1/4 c. Worcestershire sauce (can sub in the vegan version)

• 1 T. cumin

• 2 t. red pepper flakes

STEPS

1) Bring a pot of water to a boil. Place the sweet potatoes into the pot, and parboil so that they just start to become soft (otherwise they’ll take forever to cook on the grill). Drain and allow to cool.

2) Once the sweet potato is cooled, place it into a large plastic bag along with the remaining ingredients. Shake well so that the veggies are fully coated. We let the bag sit in the fridge for 24 hours so the veggies could soak up the marinade, but you could let it sit for as little as an hour if you wanted. Don’t let the veggies sit for more than 24 hours or they’ll become too soft.

3) Once the veggies are ready, skewer those babies and turn your grill on high. Place the skewers onto the middle of the grill and cook for 16 minutes, flipping the skewers every 4 minutes so that all sides are grilled.

4) Turn off the middle burners but leave the side burners on and close the lid of the grill. Cook for five minutes, flip, then cook for another five minutes. Let cool and serve!