Springtime Mixed Grill Platter

Inspired by today's sunny weather and the first smell of summertime bbq wafting in my window

On the plate

  • Cajun spiced halibut and shrimp
  • Roasted Tomato
  • Steamed Kale
  • Grilled zucchini and peppers
  • Fool-Proof Sweet Potato Wedges**
  • Tangy Lime Yogurt Aioli**

**Recipes after the jump

Fool-Proof Sweet Potato Wedges

This is really more of a method than a recipe so I’ll just lay out the basic technique here.

Step 1: Preheat oven to 450 degrees.

Step 2: Rinse potatoes well and chop into thick cut wedges.

Step 3: Place oil-free wedges directly onto oven rack, lay out horizontally so they don’t fall through the cracks. (We’re talking rocket science here people).

Step 4: Bake for 10-15 minutes. Flip and bake for another 10 minutes or so. Potatoes should be puffed up, brown and crispy on the outside but stay soft and sweet on the inside.

Step 5:  Toss in a little olive oil and spices to taste or serve with ketchup/mayo/mustard/aioli for dipping!

Tangy Lime Yogurt Aioli

  • 1/4 cup plain yogurt (soy, greek or regular)
  • juice of half a lime
  • 1 tsp minced garlic
  • splash of the juice from a jar of banana peppers (optional)
  • pinch of salt
  • splash of unsweetened milk (dairy, soy, almond, whatever you go with)

Mix up all the ingredients until well combined and allow to sit 5-10 minutes to allow flavours to blend before serving. Use as a dip, sandwich spread or as a sauce for fish, tofu, chicken or veggies.

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