This recipe is from the Oct 06 M&F.
- 2Tbsp. fresh thyme, chopped
- 2Tbsp. apple cider vinegar
- 1tsp. paprika
- 1/8 cup extra virgin olive oil
- 1 red-skinned yam, peeled, cut into 1/2-inch-thick rounds
- 1 red onion, peeled, cut into 1/2-inch-thick rounds
- 2 sweet red bell peppers
Preheat grill or broiler. Mix together thyme, vinegar, paprika, and olive oil. Brush mixture on both onion and yam slices. Cook 10-15 minutes per side, turning frequently. Yams may take longer than onion and bell pepper. Let skin of bell pepper become charred.
Once veggies are cooked, remove and cool. Remove charred skin from bell pepper. Cut yams, onions, and peppers into 1/2 inch chunks and toss together. Drizzle with remaining olive oil mixture. Serve immediatly or store in fridge in air-tight container.
165 calories
2 g protein
23 g carbs
7 g fat
11 g fiber
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