- 15 minutes
- 10 minutes
- Toss the sweet potato rounds in oil, sprinkle with a pinch of the salt, and place on the grill over medium heat along with the red pepper. Cook both for 8-10 minutes, flipping the sweet potatoes half way through cooking and rotating the pepper until all sides are blackened and the skin starts to bubble. When three minutes remain, place the ear of corn (or a foil packet filled with frozen corn) on the grill.
- When all vegetables have finished cooking, remove from heat and let cool for a few minutes before cutting the potato into bite-sized cubes, peeling the skin off the pepper, and cutting the corn off the cob.
- Put vegetables and all remaining ingredients into a medium sized bowl and toss gently to combine, adding more salt or pepper to taste. Serve warm or at room temperature.