Cooking Floyd: July 4th GrillFeast

We opted for a quiet Fourth of July at home.  Oh, there were still fireworks.  Our neighbor's son-in-law puts on a pretty good show at her house which is below and to the left of us.  But we didn't go out amongst the tourists and the traffic in search of a big show.  We grilled everything in the fridge instead and there was nary a burger in sight!

Michael and I got started on this when he came back from his bike trip extolling the fine job the caterer and a BBQ guy did with the vegetarian food option.  He was especially taken with a grilled sweet potato and eggplant sandwich and split heads of marinated grilled romaine.  So we decided our 4th of July BBQ would be grilled veggies.

We started by prepping inch-thick slices of sweet potato.  They went into boiling water to cook until they just poked tender, then were drained, chilled, peeled, brushed with ghee (for its higher smoke point) and caged.