1 Dish, 2 Meals - Roasted Sweet and Yellow Potato with Zucchini and Dill

 

 

Notice the small portion in the picture. This actually makes and entire pan, which I ate all by myself hehe.

Matt grilled a veggie meadly for me with our new veggie griller and then I made the leftovers for breakfast.

Grilled Sweet and Yellow Potato with Zucchini and Dill

Ingredients

1 sweet potato, fine sliced

1 big yellow potato, fine sliced

2 zucchinis, sliced into 2" medallions

1/4 red onion, sliced

1/2 lemon zest

small bunch of fresh dill, ripped

3 garlic cloves, crushed

1 tbsp olive oil

salt and pepper to taste

 

Instructions

1. Preheat your BBQ to medium heat.

2. Slice your potatoes in half, then slice them into fine half medallions. I'm not going to lie - the sweet potato will be a b*tch to slice. Slice your zucchini into 2" medallions on an angle. This will allow all the veggies to cook at the same rate. Slice red onion

3. Add your lemon zest, dill, olive oil, salt, pepper and garlic to the veggie meadly and mix well. Take it to the BBQ on medium heat and pour into a veggie griller, and grill for 20 minutes, moving around the veggies every few minutes so that they do not burn.

4. Eat! Eat all the zucchini and reserve some of the potatoes for breakfast...

Sweet and Yellow Potato Omlete with Dill

Ingredients

Use the leftover sweet and yellow potatoes from the night before

4 eggs

1 tbsp milk

salt and pepper to taste

1 tsp olive oil

 

Instructions

1. Preheat a medium sized frying pan on medium heat, drizzle with olive oil.

2. Place a single layer of sweet potato slices on the bottom, then a single layer of yellow potato slices on top.

3. While the potato layer is getting a head start, whisk your eggs, milk, salt and pepper together.

4. Pour eggs over top of the potatoes and cover the pan with a lid. Reduce the heat to medium-low.

5. Cook for about 10 minutes - until the eggs are cooked through and no longer runny. 

6. Cut into pizza-like slices and garnish with more fresh  dill.