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

Name: Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3 tablespoons to 4 olive oil; 2 to 3 teaspons Za’atar seasoning*; 1 large sweet potato; 1 large zucchini squash; 1 large yellow squash; 1/3 cup pesto sauce; 1/4 cup feta cheese crumbles

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4 servings
Calories
261 kcal
Cuisine
American

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

Tyler Espinosa

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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!

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Ingredients

Servings

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” rounds
1 large yellow squash trimmed and chopped into ¼” rounds
1/3 cup pesto sauce
1/4 cup feta cheese crumbles

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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.