Festive Grilled Zucchini And Sweet Potato Salad

Name: Festive Grilled Zucchini And Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Cooking Oil (I Use Either Grapeseed Or Coconut); 2 whole Small Sweet Potatoes, Peeled And Sliced Into 1/4-inch Rounds; 3 whole Small Zucchini, Sliced Lengthwise Into 1/4-inch Strips; 3 slices Uncooked Bacon; 1 whole Small Leek, Trimmed, Cleaned, And Chopped (about 1/2 Cup); 1 cup Frozen Corn; 3 ounces, weight Fresh Baby Spinach (a Couple Of Big Handfuls); 3 Tablespoons Red Wine Or Balsamic Vinegar; 6 Tablespoons Extra Virgin Olive Oil; 1 Tablespoon Fresh Chopped Rosemary (or 1 Tsp Dried); 1 Tablespoon Chopped Fresh Oregano (or 1 Tsp Dried); 1/4 cups Shredded Or Shaved Fresh Parmesan Cheese; 1/8 teaspoons Salt And Pepper, to taste

Servings: persons

1/4 cups Cooking Oil (I Use Either Grapeseed Or Coconut)
2 whole Small Sweet Potatoes, Peeled And Sliced Into 1/4-inch Rounds
3 whole Small Zucchini, Sliced Lengthwise Into 1/4-inch Strips
3 slices Uncooked Bacon
1 whole Small Leek, Trimmed, Cleaned, And Chopped (about 1/2 Cup)
1 cup Frozen Corn
3 ounces, weight Fresh Baby Spinach (a Couple Of Big Handfuls)
3 Tablespoons Red Wine Or Balsamic Vinegar
6 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Fresh Chopped Rosemary (or 1 Tsp Dried)
1 Tablespoon Chopped Fresh Oregano (or 1 Tsp Dried)
1/4 cups Shredded Or Shaved Fresh Parmesan Cheese
1/8 teaspoons Salt And Pepper, to taste

1
Preheat BBQ grill or stove-top grill pan to medium-high heat. Brush oil over grates and on both sides of the sliced sweet potato and zucchini. Place on hot grill and cook until tender, flipping once halfway through, about 10-15 minutes total. The sweet potato may take a bit longer than the zucchini, but be sure to remove it from the grill before it gets too soft to pick up in one piece. Set aside to cool, then chop into 1/2-inch pieces.
2
Meanwhile, cook bacon (whole or chopped, whatever you prefer) in a medium skillet over medium heat until crisp. Remove bacon from the pan and leave about a Tablespoon or so of the bacon fat in the pan. Add chopped leeks to the skillet and saute over medium heat for about 5 minutes or until they soften. Add frozen corn to the skillet and continue to cook, stirring occasionally, 4-5 minutes until corn is thawed and golden brown spots begin to appear. Remove from heat and allow to cool slightly.
3
In a large salad bowl combine all of the warm cooked vegetables (grilled and sauteed), the bacon, spinach, vinegar, olive oil, rosemary, oregano, and Parmesan shavings. Mix until everything is coated in the oil and vinegar and let it sit for about 10 minutes to allow the spinach to wilt. Add salt and pepper to taste.
4
Nat's Notes:
5
1. Leeks are notorious for being gritty between layers. The best way to prep them is to first trim them, then chop them, then throw the chopped leek into a bowl full of cool water. Swish the leeks around and let it sit for a couple minutes to allow the sand to sink to the bottom of the bowl. Remove washed leeks with a skimmer/spider or slotted spoon.
6
2. Make sure the sweet potatoes are about 1/4-inch thick. If they're too thick, they won't cook through before the outsides get too black, and if they're too thin, they won't stay in one piece when you take them off the grill. They may have a slight bite to them, but they're still good that way.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cups Cooking Oil (I Use Either Grapeseed Or Coconut), 2 whole Small Sweet Potatoes, Peeled And Sliced Into 1/4-inch Rounds, 3 whole Small Zucchini, Sliced Lengthwise Into 1/4-inch Strips, 3 slices Uncooked Bacon, and more.

Yes, Festive Grilled Zucchini And Sweet Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!