3 medium sweet potatoes
3 large apples
6 large shallots
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DRESSING:
3 tablespoons extra virgin olive oil
1 medium orange
1 teaspoon grated orange peel
2 tablespoons maple syrup
1 tablespoon rice wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Peel the sweet potatoes and cut crosswise into 1/2-inch round slices. Core the apples and cut crosswise into 1/2-inch slices. Peel the shallots, divide into 2 pieces or cut in half through the stem. Thread the shallots through their sides onto metal skewers. Coat the potatoes, apples, and shallots with oil. Season evenly with the salt and pepper.
With the lid closed, grill the vegetables and apples over Direct Medium heat (400 to 450°F), turning every 5 to 6 minutes. The vegetables are done when they can be poked easily with a knife, about 10 to 12 minutes for the apples and shallots, and about 20 minutes for the sweet potatoes. Remove from the grill and let rest until cool enough to handle, about 5 minutes. Meanwhile, make the dressing.
In a small bowl whisk the dressing ingredients.
Cut the sweet potatoes and apples into bite-sized pieces, cut the shallots into thin slices, and combine them in a serving bowl. Pour the dressing over the vegetables and apples while they are still warm and toss with a fork to combine. Serve warm or at room temperature.