Barbecued sweet potato with gremolata dressing

Barbecued sweet potato with gremolata dressing

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A gluten free side, ready in 20 minutes, created for barbecue-easy lunch or dinners.

The ingredient of Barbecued sweet potato with gremolata dressing

  1. 2 small orange sweet potatoes, peeled, cut into 1cm-thick rounds
  2. 2 tablespoons extra virgin olive oil
  3. 1/3 cup fresh flat-leaf parsley leaves, chopped
  4. 1 tablespoon fresh lemon thyme leaves
  5. 2 garlic cloves, finely chopped
  6. 1 teaspoon lemon rind, finely grated
  7. 2 tablespoons lemon juice

The instruction how to make Barbecued sweet potato with gremolata dressing

  1. Toss potato and 1/2 the oil in a medium bowl. Season with salt and pepper.
  2. Preheat a barbecue chargrill on medium-high heat. Cook potato, turning, for 5 to 7 minutes or until tender and charred.
  3. Meanwhile, combine parsley, thyme, garlic, lemon rind, lemon juice and remaining oil in a large bowl. Add potato. Toss gently to combine. Serve.

Nutritions of Barbecued sweet potato with gremolata dressing

fatContent: 109.223 calories
saturatedFatContent: 4.7 grams fat
carbohydrateContent: 0.6 grams saturated fat
sugarContent: 13.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 1.9 grams protein
sodiumContent:

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