Grilled Sweet Potatoes and Zucchini

DAIRY FREE / GLUTEN FREE / NUT FREE / EGG FREE / PALEO / Recipes / MAIN DISHES & SIDES / AIP
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These grilled sweet potatoes and zucchini are a must-have for your next BBQ. The recipe is very easy and quick to make and it is gluten-free, dairy-free, Paleo and AIP friendly, and a great way to add some veggies to your BBQ. Dip them in my dairy-free yogurt and herb dip for the most amazing flavor combination.

sweet Potatoes and Zucchini cooking on the grill

Grilled Sweet Potatoes and Zucchini

Summer is here and with it is BBQ season. These super delicious grilled sweet potatoes and zucchini are great for everyone, from the gluten and dairy-free peeps to the Paleo and AIP folks. But you don’t need to have food sensitivities to enjoy this recipe. I can promise you that everyone is going to want some of these bad boys.

I looooove BBQ  season, but seriously, who doesn’t? In Germany, where I grew up, it is a huge part of the culture as well. There are naturally more salads and veggies involved in a traditional German BBQ, besides meats and sausages of course. Grilled zucchini is a very common staple in Germany, so if you are not used to that yet, give it a try, it is so so delicious. Sweet potatoes are a newer edition due to my sensitivity to nightshade vegetables, and what a delicious discovery this was! Sometimes you find amazing things when you are forced to look for new food options and this is one of those examples.

Ingredients for these Delicious Grilled Sweet Potatoes and Zucchini

  • Sweet Potatoes
  • Zucchini
  • Garlic
  • Extra Virgin Olive Oil
  • Salt and Pepper (omit pepper for AIP)
TIP: Get all my favorite AIP and Paleo BBQ recipes to enjoy your next summer cookout.

How to Make Grilled Sweet Potatoes and Zucchini

  1. Simply cut as many sweet potatoes and zucchini into 1/4 – 1/2 inch slices. Cut them lengthwise in order to get larger slices.
  2. To marinade place them in a large casserole. Add olive oil, salt and pepper, and minced garlic (garlic powder works as well) to every layer, and then add the next layer on top. You can make this ahead of time and store it in the fridge.
  3. Once the grill is hot place the veggies on there using tongs and cover the grill with its lid. That way they cook through quite fast. Grilling time will vary depending on size and heat. They should be done after approximately 2 minutes on each side or once grill marks appear and the inside is tender. The sweet potatoes will take a little longer.
marinated sweet potatoes and zucchini

Can I Use Another Cooking Oil?

You could but it should have a high smoke point. Avocado oil or coconut works too. Personally I think the flavor is best with olive oil.

PRO TIP: When using olive oil for higher heat cooking, it is very important to opt for extra virgin olive, because it has a higher smoke point. To preserve the extra virgin olive oil, get it in a dark glass bottle and store it in a cool dark place.

Can I Use the Same Recipe for Other Veggies?

Yes you can. Eggplants, peppers, green onions taste great whenever grilled.

More Healthy Recipes for Your Next BBQ

Grilling up a good piece of quality meat or fish is just the best, but the sides desserts and drinks are equally important at such a fun summer gathering. Below are some of my favorite summer recipes, perfect for every BBQ.

I cannot wait for you to try this recipe and would love to get your feedback, please leave a comment below. And as always don’t forget to tag me in your food pictures on Instagram

Happy grilling

~Annika

Grilled Sweet Potatoes and Zucchini

These grilled sweet potatoes and zucchini are a must-have for your next BBQ. The recipe is very easy and quick to make and it is gluten free, dairy free, Paleo, and AIP friendly.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

Ingredients
  

  • 2 large sweet potatoes
  • 2 large zucchini (or 4 small ones)
  • 4 cloves garlic (or garlic powder)
  • extra virgin olive oil (in a dark glass bottle)
  • salt and pepper (omit pepper for AIP)

Instructions
 

  • Wash and cut sweet potatoes and zucchini into 1/4 - 1/2 inch slices. Cut them lengthwise in order to get larger slices. I would recommend to cut the sweet potatoes less thick in order to cook through faster.
  • To marinade place them in a large casserole. Add olive oil, salt and pepper and minced garlic to every layer, and then add the next layer on top.
  • Once the grill is hot place the veggies on there using tongs and cover the grill with its lid. Grilling time will vary depending on size and heat. They should be done after approximately 2 minutes on each side or once grill marks appear and the inside is tender. The sweet potatoes will take a little longer.
  • Enjoy!

Notes

  • You can marinate the sweet potatoes and zucchini ahead of time and store them in the fridge.
  • You can also use the same recipe for other veggies. Eggplants, pepper, green onions taste great whenever grilled.
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