Mamta's Kitchen

Barbecued Sweet Potatoes and Courgettes

Barbecued Sweet Potatoes and Courgettes

Karen Kersten (KK)

This is a simple recipe for those lazy days barbecuing. I always make this when I have a BBQ with friends and it is very popular with both meat eaters and vegetarians alike. Buy red/orange sweet potatoes, they are much nicer. They are available in UK from most Indian/Asian/African grocers and some supermarkets. Make roughly 2 slices per person.


  • 1 sweet potato

  • 1 courgette per person

  • Sea salt

  • Black pepper, freshly ground

  • A sprinkle of Oregano

  • 2 tsp. olive oil


  1. Slice sweet potatoes and courgettes lengthways, about 5 mm. thick slices.

  2. Marinate overnight in a mix of olive oil, sea-salt, freshly ground black pepper and oregano. You could always use a different herb of choice. Use fresh herbs, if possible. If you don't have time to leave it overnight, leave it to marinade for as long as you have.

  3. If the gaps in your BBQ grid are very big, then pop a cooling rack or such like on the BBQ, to stop the vegetables from falling through.

  4. Cook on both sides till cooked through.

  5. Enjoy!

  6. You can put the vegetables on skewers too!You can try to BBQ other vegetables in this way too.

  7. Also see Barbecued Vegetables, BBQ Selection and Marinade Selection, Roasted Sweet potato slices and Whole Sweet Potatoes, Roasted.

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