Grilled Sweet Potatoes and Zucchini
Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta is an easy flavorful healthful side dish perfect for grilling season! This easy recipe pairs magically with just about any main dish. Serve it with grilled chicken, pork tenderloin, salmon, tri tip, and more!
Servings: 4 servings
Calories: 261kcal
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
*You can also use Jamaican jerk seasoning, curry powder, chili powder, Italian seasoning, or Cajun seasoning.
Nutrition
Serving: 1Serving | Calories: 261kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Fiber: 2g | Sugar: 3g