Grilled Sweet Potatoes, Onion and Bell Pepper with Thyme Vinaigrette

From epicurious.com -- Bon Appetit July 2005

This was first prepared for me by my son for a special dinner -- makes it all the more special!  The vegetables can be varied, just be sure to cook the potatoes long enough to soften.

It says it makes 6 servings, but only 2-3 for us!

Ingredients:

1/2 cup olive oil (or less)
1 1/2 Tbsp chopped fresh thyme
fresh chopped cilantro (optional)
2 lbs red-skinned sweet potatoes, cut into 1/2" rounds, skin on or off
1 onion, cut into 1/2" thick wedges
1 red bell pepper, cut into thin strips

2 Tbsp apple cider vinegar

Directions:

Prepare broiler or barbecue at medium heat.  Whisk oil and thyme (and cilantro) in small bowl to blend.

Place sweet potatoes, onion and bell pepper in large bowl.

Drizzle with 1/4 cup oil mixture and toss to coat.

Grill until tender and slightly charred, turning often, about 15 minutes for pepper and 20 minutes or more for sweet potatoes and onion.

Transfer vegetables to platter.

Whisk vinegar into remaining oil mixture.  Season vinaigrette with salt and pepper; drizzle over vegetables.  Serve warm or at room temperature.