Cut the red bell peppers from top to bottom into four panels; then simply discard the core. The wide pepper pieces will take on more char and be easier to maneuver on the grill.
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/4 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices
2 red bell peppers, seeded and quartered
1 teaspoon fresh lime juice
How to Make It
Preheat grill to medium.
Combine oil, cumin, paprika, salt, black pepper, and potatoes in a medium bowl; toss to coat. Add potatoes and bell pepper to grill; grill 5 minutes on each side or until potatoes are tender. Remove vegetables from grill; coarsely chop. Combine vegetables and juice in a medium bowl; toss to coat.