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.

Annika Schimmer

Grilled Sweet Potatoes and Zucchini

5 from 1 vote

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.

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Prep Time 10

Cook Time 10

Total Time 35

Servings: 4 people

Ingredients Method

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))

Method

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!

Grilled Sweet Potatoes and Zucchini

Grilled Sweet Potatoes and Zucchini

Ingredients

Method

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