2 sweet potatoes, peeled and cubed (3-4 cups)
1 red onion, diced (not too small)
2 TBS olive oil
1 TBS herbs de provence
2-3 cobs of corn, kernels cut from cob (2 cups)
1 cup of feta cheese
Salt and pepper to taste
- Toss cubed sweet potatoes and onion with 1-2 TBS of olive oil and spices.
- Grill in grill basket or roast on baking sheet until potatoes are tender (10-15 minutes on grill or 20-30 minutes in oven).
- While the potato mixture is cooking, sauté the corn kernels for 5-10 minutes in 1 TBS of olive oil and salt and pepper.
- Let both items cool to room temperature or slightly warmer, mix in feta and serve.