Recipes from Robert St. John´s New South Grilling Fresh and Exciting Recipes from the Third Coast

Grilled Sweet Potatoes
Be careful—due to the naturally occurring sugars, sweet potatoes burn easily. These taste great.

4 sweet potatoes (approximately 2 lbs.)
1/2 cup unsalted butter, softened
2 tablespoon brown sugar
1/4 teaspoon cinnamon
1 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Peel sweet potatoes and cut into 1/2 inch-thick slices.
In a small mixing bowl, blend together butter, brown sugar, cinnamon, and hot sauce.
Place sweet potatoes on a baking sheet and lightly brush the surfaces with the butter mixtures.
Prepare the grill. Place sweet potatoes over direct medium heat, buttered side down. Brush the tops with the butter mixture and cook the potatoes for 12-15 minutes, turning once. When the potatoes are fork tender, remove them from he grill. Brush with any remaining butte rand sprinkle with the salt and pepper. Serves 6

Grilled Yellow Squash and Zucchini

This can be done with all squash or all zucchini. This is my favorite way to eat these vegetables. Place them in the refrigerator after grilling and serve as a cold canapé.
2 large yellow squash, cut on the bias into 1/2-inch pieces
2 large zucchini, cut on the bias into
1/2-inch pieces
1 tablespoon kosher salt
1/2 cup No-Stick Grilling Marinade
for Vegetables
1 teaspoon freshly ground black pepper
Place the squash on a paper-towel-lined baking sheet and sprinkle salt over all. Let squash sit 20 minutes.
Pat the surfaces of the squash dry. Use a pastry brush to coat both sides of the squash with the no-stick marinade.
Prepare the grill. Cook over direct heat for 6-8 minutes, turning once. Remove from grill and immediately sprinkle with the black pepper.
Serve hot or cold. DM