Serves 6

Cover the tips of the skewers with aluminum foil to prevent them from burning.

1 medium par-baked sweet potato or yam

1 medium par-baked baking potato

1 yellow pepper

1 medium-size red onion

1 medium zucchini

1 sprig tarragon, leaves only

1 teaspoon olive oil

Fresh-cracked black pepper, to taste

Kosher salt, to taste

• Soak 12 wooden skewers in water for at least 4 hours.

• Peel and cut the potatoes into 2-inch cubes. Stem and seed the pepper, and cut it into 2-inch squares. Cut the onion into wedges. Cut the zucchini into 2-inch chunks and mince the tarragon.

• Preheat grill.

• String the vegetables on the skewers, alternating types. Brush the skewered vegetables with the oil, sprinkle with pepper and salt, and grill until the vegetables are cooked al dente. Sprinkle with tarragon before serving.

Storing Potatoes and Other Root Vegetables

Tubers and roots contain lots of starch, which turns to sugar in the cold. Many people enjoy the resulting sweeter flavor, and keep these foods for long periods in unheated “root cellars,” or refrigerator drawers. Whatever your taste preference, store root vegetables in a dark place, away from heat sources. They should not be stored in plastic bags, as they are living things and need to breathe.