Preheat charcoal or gas grill for indirect cooking over medium heat (350 degrees). Lightly spray a Simply Done 9-inch foil pie pan with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Having a backyard barbecue? This au gratin made with sweet potatoes and fresh zucchini comes together on in a foil pan on the grill. You'll love how easy and cheesy this side dish is!
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 small sweet potatoes, peeled and sliced 1/8-inch-thick (about 4 cups) | ||
| ¼ c. water | ||
| 2 medium zucchini, sliced 1/4-inch thick (about 6 cups) | ||
| ½ tsp. kosher salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| ½ c. roasted garlic-Parmesan cheese sauce | ||
| ¾ c. Culinary Tours Gruyere cheese, shredded | ||
| Fresh chives, chopped, for garnish |
Things To Grab
- Charcoal or gas grill
- Hy-Vee nonstick cooking spray
- Simply Done 9-inch foil pie pan
- Medium microwave-safe bowl
- Colander
- Aluminum foil
Directions
Place sweet potatoes in a medium microwave-safe bowl; add water. Cover and microwave on HIGH for 4 minutes, stirring halfway through; drain and cool.
Alternately arrange potato and zucchini slices in prepared pie pan, working in a circle from the outside in. Sprinkle with salt and pepper; drizzle with cheese sauce. Cover tightly with foil.
Grill Vegetables in pan for 55 to 60 minutes, rotating pan halfway through. Remove foil and top with shredded cheese. Grill, uncovered, 18 to 20 minutes or until vegetables are tender. Let stand 5 to 8 minutes before serving. Garnish with fresh chives, if desired.
Nutrition facts
Servings
141 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 22mg
- Sodium: 435mg
- Total Carbohydrates: 12g
- Protein: 6g
Daily Values
0%
Iron 3%
0%
Calcium 14%
0%
Vitamin D 1%
0%
Potassium 7%
Recipe Source:
Hy-Vee Test Kitchen