For most grillers, vegetables are an afterthought, slapped onto a hot grate and often served charred and mushy. It does not have to be that way. A sweet potato or eggplant can have the character and drama of a steak or chop—if you cook them on a rotisserie.
“Long, slow, controlled heat—the main benefit to cooking cuts of meat on a rotisserie—can easily be applied to large vegetables,” says Tony Cervone, the chef at Souvla in San Francisco, creator of the recipe below. Don’t have a rotisserie? Attachments can fit gas and charcoal models and cost as little as $35 at home-improvement stores.
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Makes 2 servings
- 1 tsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tbsp salt
- 4 tbsp fresh lemon juice
- 3⁄4 cup olive oil
- 1 bunch each fresh rosemary, oregano, and thyme
- 1 large sweet potato (preferably Japanese white sweet potato)
- 1 leek
How to make it