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Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta is an easy flavorful healthful side dish perfect for grilling season! Serve this grilled vegetables recipe alongside grilled chicken, pork tenderloin, salmon, tri tip, and more!
This, my friend, is one of those gloriously simple recipes that hit all the high notes.
We’re talking smoky grilled sweet potatoes, juicy zucchini, and tender yellow squash – drizzled with herby pesto and finished with a little feta sprinkle like they were made for each other.
I’m just going to say it: it might be the best meatless thing I’ve grilled all summer. Bold statement? Maybe.
But one bite in, and you’ll get it. It’s wildly customizable too – switch up the spices, sub in your favorite cheese, toss on extra veg, or eat it cold straight out of the fridge.
Let’s do this!
Why You’ll Love Grilled Vegetables
Sweet potatoes go caramelized and tender, bringing the earthy-sweet vibes, and zucchini and squash get that golden edge, while everything soaks up just enough grill char to taste like summer.
A quick drizzle of pesto adds herby fresh richness to the grilled veggies, and the feta? It brings the salty pop that pulls it all together.
Whether you’re grilling for a crowd, meal-prepping for the week, or just want an easy, flavor-packed veggie dish, this one checks all the boxes. Here are a few more reasons why you’ll love this recipe:
- It’s summer in veggie form
- The char? Unmatched
- Vegetarian and gluten-free
- Easy to make dairy-free or vegan
- Makes incredible leftovers
- Goes with literally everything
Ingredients You’ll Need
Sweet potato: You’ll boil it for a few minutes, then slice and grill. It gets that tender-meets-crispy texture that makes your mouth really happy.
Zucchini + yellow squash: One of each, sliced into rounds. They grill up quick and soak in flavor like champs.
Olive oil: Drizzle it on to help everything crisp and not stick. Sub avocado oil if you’d rather.
Za’atar seasoning: Earthy, lemony goodness. Not into za’atar? Use Cajun, curry powder, jerk seasoning, or whatever spice blend makes you swoon.
Pesto: Homemade Basil Pesto is always a win! Store-bought totally works too, or shake things up with kale or arugula pesto if that’s more your vibe.
Feta crumbles: The salty finishing touch. Vegan feta is welcome here.
Optional but encouraged: Sea salt, black pepper, and a squeeze of lemon to bring the whole thing to life.
Adaptations and Add-Ons
- Make it vegan – Use dairy-free pesto + vegan feta (or avocado slices).
- Spice it up – Add crushed red pepper flakes or a spicy pesto for a little heat.
- Amp up the protein – Toss with grilled chicken, tofu, chickpeas, or a soft-boiled egg for a heartier dish.
- Add crunch – Sprinkle with toasted pine nuts, chopped almonds, or roasted pepitas for texture.
- Layer it up – Serve over quinoa, farro, or couscous for a full-on bowl situation.
- Toss it in a bowl – Serve over quinoa, couscous, or a bed of arugula.
How to Make Grilled Sweet Potatoes, Zucchini & Squash
Start by parboiling the sweet potato. Just 5 to 8 minutes in boiling water gets it fork-tender without making it mushy. Let it cool, then slice it into ¼-inch rounds. This ensures it cooks evenly and crisps up on the grill without burning.
Preheat your grill to medium-high. While it heats up, brush all your veggies – sweet potato, zucchini, and yellow squash – with olive oil and season both sides generously with za’atar (or your spice blend of choice).
Grill the sweet potatoes first – they’ll need 3 to 5 minutes per side. Flip when char marks appear, and they feel tender. Transfer to a serving plate once cooked.
Then grill your squash slices – these cook faster, about 1 to 3 minutes per side. Once softened and charred, add them to the plate.
To finish, drizzle everything with pesto and sprinkle feta over the top. Garnish with a little extra sea salt, black pepper, and a bright splash of lemon juice.
Want to level it up? Add grilled red onion, cherry tomatoes, or even roasted chickpeas for a boost of flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Use leftovers in my Leftover Grilled Vegetables Omelette!
What to Serve It With
These grilled veggies are stars on their own, but they really shine when you round out the plate with something fresh, punchy, or protein-packed. Whether you’re keeping it light or building a bigger spread, here’s what plays well with those sweet, smoky veggies:
- Light and Refreshing Fruit Salad
- Lacto Fermented Probiotic Lemonade
- Beet Veggie Burgers with Herbed Goat Cheese
- Raw Cauliflower “Couscous” with Kale and Cabbage
Read past the recipe card for some FAQ’s!
Drop a comment below letting me know how you like this grilled zucchini and sweet potato recipe!
Grilled Sweet Potatoes and Zucchini
Ingredients
- 3 to 4 Tbsp avocado oil
- 2 to 3 tsp Za’atar seasoning, *
- 1 large sweet potato
- 1 large zucchini squash, chopped into ¼” rounds
- 1 large yellow squash, chopped into ¼” rounds
- 1/3 cup pesto sauce
- 1/4 cup feta cheese crumbles
Instructions
- Cook the sweet potato in boiling water for 5 to 8 minutes, or until tender when poked with a fork. Set it on a cutting board and slice it into ¼”-thick rounds when cool enough to handle.
- Preheat your grill to medium-high.
- Brush the sliced zucchini, yellow squash, and sweet potato with olive oil and spinkle both sides with za’atar seasoning.
- Place the sweet potato slices on the grill and cook until grill marks appear, about 3 to 5 minutes. Flip and cook on the other side for 3 to 5 minutes, until sweet potato slices are tender and both sides have charred grill marks. Transfer grilled sweet potato to a large serving plate.
- Place zucchini and yellow squash slices on the grill and cook 1 to 3 minutes on each side, or until grill marks appear and squash has softened. Transfer to the serving plate with the sweet potato.
- Drizzle the pesto sauce over the grilled vegetables and sprinkle with feta cheese. If desired, sprinkle with sea salt, black pepper, and a drizzle of fresh lemon juice. Serve with your favorite entree.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Frequently Asked Questions
Do I need to peel the sweet potato?
Nope! You can leave the skin on if you like a little extra texture (and fiber). Just give it a good scrub.
Can I skip parboiling the sweet potatoes?
You can, but they’ll take much longer on the grill and might char before softening. Boiling them first makes sure they cook evenly.
Can I use different vegetables?
Absolutely! Bell peppers, eggplant, asparagus, or mushrooms all grill beautifully and can be substituted in or added.
What if I don’t have za’atar?
No problem! Use any spice blend you love. Cajun, jerk, Italian herbs, curry powder, smoked paprika. It’s all customizable, so go with what makes your taste buds happy.
Can I roast instead of grill?
Absolutely. Roast at 425°F for about 25 minutes, flipping halfway. Not the same smoky vibes, but still delicious.
Adding pesto and feta to ANYTHING makes it ten times better, and the grilled veggies sound fabulous!
Looks relish! Almost as pretty as the platter its on….please, where is that from?
I’m head over heels in love with za’atar! My bossy boss just got back from Lebanon with the best za’atar in all the land. You neeeeeed! Salad of mah dreams, right here. PS if you want to come up with some vegan grillable bacon, I will gladly taste-test.
I think grilled is the only way I haven’t eaten sweet potatoes! Now that must be remedied immediately. Wish I could faceplant right into that platter!
I’ve never grilled sweet potatoes either, but now I want to! I also really want a grill…. BUT but but this is absolutely the perfect side dish or vegetarian meal. I could eat that entire plate…. right now.
I love the idea of grilled vegetables drizzled with pesto! That’s such a creative use of seasonal produce! 🙂
OMG grilled bacon is the best. Once you go grilled…it’s hard to go back to the stove! This is a beautiful side dish!! Perfect for summer. 🙂
Now this one gorgeous side item! I’m pretty sure that pesto sauce can make anything look sexy. And the combo of creamy got cheese with sweet potato sounds ah-Mazing. I might have to grill them just so I can use the leftovers in my schmolette! 😉
I have yet to grill sweet potatoes, but an article in Cooking Light had me intrigued by the idea. Now that I know it’s not your fave, I’ll skip that bit. Zucchini and squash were made for the grill, and that pesto–I want to get all up in it. Pinned!
This is my favorite kind of meal! LOVE grilled veggies and with the feta cheese! Perfect!
Gah, this sounds so good. We’ve done a PATHETIC amount of grilling this year. AKA I think we grilled (veggie) hot dogs one time. ONE time. It’s just too hot to be outside in the sun next to a 500 degree grill, but I think these veggies are worth it. Crispy char <3<3<3