1. Pierce sweet potatoes with fork several times. Microwave on HIGH 3 minutes. Turn and cook additional 2 to 3 minutes or until tender but still firm. Let cool; cut into 3/4-inch (2 cm) chunks.
2. Toss zucchini, yellow squash, and tomatoes with 1 tbsp (15 mL) of oil. Sprinkle with paprika, garlic salt and pepper. Toss to coat; set aside.
3. Heat remaining 2 tbsp (30 mL) oil in large cast iron skillet on a grill over medium-high heat. Add potatoes; cook 4 to 5 minutes or until slightly charred and tender; stirring after each minute. Push potatoes to sides of skillet. Stir in chorizo and onions. Cook 3 to 4 minutes or until slightly charred, stirring occasionally. Push mixture to sides of pan.
4. Add zucchini mixture to center of pan. Cover or close lid and cook 4 to 5 minutes or until squash is tender and tomatoes begin to burst, stirring after each minute. Blend entire mixture together; gently stir in vinegar and water until blended.
