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Schmeared with sweet sticky honey-butter & finished with smokey spicy Aleppo pepper

Serves 4-6 sides


1 large zucchini, halved

1 large yellow squash, halved

1 medium sweet potato, poked with a few holes

1/4c butter, softened

2-1/2tbsp honey

1tsp Aleppo pepper


Microwave the sweet potato until cooked thru but still with a bite to it (this time with depend on your microwave, or you can bake it in the oven, I never had any patience for that!). Let cool, then cut in half. Cut a ½” deep crosshatch pattern into all the vegetables halves by cutting diagonally into it first one way and then the other.


Preheat a grill to medium-high. Whip together the honey and butter until completely incorporated. Lightly schmear some butter on the bottoms of the veggies, just so it won’t stick, then give a heavier schmear to the cut sides, reserving some for brushing on after cooking. Sprinkle with salt.


Place veg on the grill, uncut-side-down and cook 3-5min until nicely charred. Flip and cook the same on the other side. Plate and schmear with a little more butter, sprinkle with salt and sprinkle with a good amount of the Aleppo pepper. Serve immediately.

Don’t do it.