For the grilled vegetables:

1 bulb garlic
1 teaspoon olive oil
1 whole red pepper

For the salad:

2-1/2 pounds sweet potatoes, peel on
1/4 cup catsup
1/4 cup olive oil
1/4 cup vinegar
3 tablespoons spicy brown mustard
2 tablespoons lime juice (juice of 1 lime)
2 tablespoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1 small red onion, finely diced
2 tablespoons chopped fresh parsley
2 tablespoons snipped chives

To grill vegetables: Cut off top of garlic to expose cloves. Drizzle with oil. Place garlic and whole red pepper in centre of cooking grate. Grill pepper, turning every 5 minutes or so, until blackened on all sides, about 20 minutes. Meanwhile, grill garlic 40 to 45 minutes or until soft; allow to cool. When pepper is done, remove from grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes. Remove pepper from bag; peel away charred skin. Cut off top and remove seeds. Dice pepper and set aside. Gently squeeze cooked garlic cloves to separate from skins. Mash 2 to 3 cloves to make 1 teaspoon of garlic. Set aside. (Reserve remaining garlic for another use.)

Prepare sweet potatoes: Wash sweet potatoes and boil in water until cooked 3/4 through, about 20 to 25 minutes. Do not overcook. Cool, peel, and slice 1/4 inch thick.

Meanwhile, in small bowl, combine catsup, oil, vinegar, mustard, lime juice, balsamic vinegar, teaspoon of grilled garlic, sugar, salt, and pepper to make marinade. Mix well to combine.

In large bowl, combine sweet potatoes, marinade mixture, diced red pepper, and red onion. Sprinkle with parsley and chives; toss to coat. Cover and marinate in refrigerator 1 hour or overnight.

Makes 6 servings.