Grilled Vegetable Salad

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5 tablespoons extra-virgin olive oil, plus more for the grill

3 sweet potatoes (about 1 1/2 pounds)

1/4 cup white wine vinegar

2 tablespoons capers, roughly chopped

Kosher salt and freshly ground pepper

1/2 head cauliflower (about 1 pound)

2 small beets, peeled

1 bunch asparagus, trimmed

1 5-ounce package mixed baby greens

1/3 cup pitted kalamata olives

1 4-ounce log goat cheese, crumbled