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
- 2 large sweet potatoes
- 1 medium zucchini
- 1 medium yellow squash
- 1/4 cup pesto
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash and scrub sweet potatoes thoroughly. Trim ends of zucchini and yellow squash.
- 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.
- 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.
- Preheat outdoor grill or indoor grill pan to medium-high heat (around 400°F). Clean and oil grill grates to prevent sticking.
- 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.
- Check vegetables for tenderness. Sweet potatoes might require slightly longer cooking time compared to zucchini and yellow squash.
- Remove grilled vegetables from heat and transfer to a serving platter.
- Drizzle prepared pesto over warm grilled vegetables, ensuring even distribution.
- Sprinkle crumbled feta cheese generously over the top of the vegetables.
- Serve immediately while vegetables are warm, allowing the pesto to slightly melt and feta to soften.
Tips
- Slice Uniformity is Key: Cut vegetables to consistent 1/4-inch thickness to ensure even cooking and beautiful presentation.
- 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.
- Don't Overcrowd: Grill vegetables in a single layer to allow proper heat circulation and achieve that desirable caramelization.
- Rotate for Picture-Perfect Grill Marks: Turn vegetables 45 degrees halfway through cooking each side to create those professional crosshatch patterns.
- Watch Cooking Times: Sweet potatoes take slightly longer to cook than zucchini and yellow squash, so adjust accordingly.
- 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