Pesto-Feta Grilled Sweet Potatoes, Zucchini and Yellow Squash Recipe
Simple, tasty and healthy Grilled Sweet Potatoes, Zucchini and Yellow Squash with Pesto and Feta is excellent for grilling season!
– 3 tablespoons to 4 olive oil– 2 to 3 teaspons Za’atar seasoning*– 1 large sweet potato– 1 large zucchini squash trimmed and chopped into ¼” round– 1 large yellow squash trimmed and chopped into ¼” round– 1/3 cup pesto sauce– 1/4 cup feta cheese crumble
Ingredient
Direction
1
The sweet potato should be fork-tender after 5–8 minutes in boiling water. After cooling, slice into ¼”-thick rounds on a cutting board.
2
Heat the grill to medium-high. Apply olive oil and za'atar seasoning to sliced zucchini, yellow squash and sweet potato.
3
Slice and grill sweet potatoes for 3–5 minutes. Flip sweet potato slices and heat 3-5 minutes to brown both sides. Big platter of barbecued sweet potato.
4
Grill zucchini and yellow squash slices for 1–3 minutes per side until grill marks emerge and squash softens. Serve with the sweet potato.
5
Pour pesto sauce over grilled vegetables and add feta. Add sea salt, black pepper, and fresh lemon juice if desired. Serve with your favourite dish.