Barbecued sweet potato with gremolata dressing

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

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

Source

2 small orange sweet potatoes, peeled, cut into 1cm-thick rounds

2 tbsp extra virgin olive oil

1/3 cup fresh flat-leaf parsley leaves, chopped

1 tbsp fresh lemon thyme leaves

2 garlic cloves, finely chopped

1 tsp lemon rind, finely grated

2 tbsp lemon juice

Store Spice Organizer

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up