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Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta

Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta

Prepare to transform your ordinary vegetable side dish into a mouthwatering culinary masterpiece that will have your guests begging for seconds! This vibrant Mediterranean-inspired grilled vegetable platter combines the sweet caramelization of grilled sweet potatoes with the tender, smoky zucchini and yellow squash, all elevated by a luxurious pesto drizzle and creamy feta cheese. Whether you're a health-conscious foodie or a grill master looking to impress, this recipe promises to turn simple vegetables into a show-stopping dish that's as Instagram-worthy as it is delicious.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings

Ingredients

  1. 2 large sweet potatoes
  2. 1 medium zucchini
  3. 1 medium yellow squash
  4. 1/4 cup pesto
  5. 1/2 cup feta cheese, crumbled
  6. 2 tablespoons olive oil
  7. Salt and pepper to taste

Instructions

  1. Wash and scrub sweet potatoes thoroughly. Trim ends of zucchini and yellow squash.
  2. Slice sweet potatoes into 1/4-inch thick rounds. Cut zucchini and yellow squash diagonally into 1/4-inch thick oval slices to ensure even grilling.
  3. Place vegetable slices in a large mixing bowl. Drizzle olive oil over vegetables, then season generously with salt and pepper. Toss gently to ensure even coating.
  4. Preheat outdoor grill or indoor grill pan to medium-high heat (around 400°F). Clean and oil grill grates to prevent sticking.
  5. Arrange vegetable slices on grill in a single layer. Grill for 4-5 minutes per side, rotating 45 degrees halfway through each side to create attractive crosshatch grill marks.
  6. Check vegetables for tenderness. Sweet potatoes might require slightly longer cooking time compared to zucchini and yellow squash.
  7. Remove grilled vegetables from heat and transfer to a serving platter.
  8. Drizzle prepared pesto over warm grilled vegetables, ensuring even distribution.
  9. Sprinkle crumbled feta cheese generously over the top of the vegetables.
  10. Serve immediately while vegetables are warm, allowing the pesto to slightly melt and feta to soften.

Tips

  1. Slice Uniformity is Key: Cut vegetables to consistent 1/4-inch thickness to ensure even cooking and beautiful presentation.
  2. Preheat and Prep Your Grill: Always heat your grill to medium-high (around 400°F) and clean/oil the grates to prevent sticking and achieve perfect grill marks.
  3. Don't Overcrowd: Grill vegetables in a single layer to allow proper heat circulation and achieve that desirable caramelization.
  4. Rotate for Picture-Perfect Grill Marks: Turn vegetables 45 degrees halfway through cooking each side to create those professional crosshatch patterns.
  5. Watch Cooking Times: Sweet potatoes take slightly longer to cook than zucchini and yellow squash, so adjust accordingly.
  6. Serve Immediately: Enjoy the dish warm to let the pesto slightly melt and the feta cheese soften, maximizing flavor and texture.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 25g

Protein: 8g

Fat: 15g

Saturated Fat: 5g

Cholesterol: 20mg

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