Grilled Pumpkin and Sweet Potatoes with Feta, Oregano and Lemon Olive Oil

The soft taste of pumpkin and sweet potato, the salty taste of feta, the sour hint of lemon olive oil. Delicious!


Serves 6

Cook time

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  • 50 g butter
  • 2 tbsp lemon olive oil
  • pinch of cayenne pepper
  • 3 tbsp fresh Provençal spices (oregano, thyme, rosemary)
  • 1 sweet potato
  • 600 g pumpkin
  • freshly ground pepper
  • 2 baguettes with herb butter
  • 200 g feta cheese
  • salt


Melt the butter and lemon olive oil in an iron pan on a low heat. Remove from the heat and add a pinch of cayenne pepper and the fresh spices.

Peel and rinse the sweet potato and pumpkin and cut into 1 cm pieces. Rub each piece with the melted butter with fresh herbs. Season with pepper.

Heat the grill pan and cook the pumpkin and sweet potato for approximately 8 minutes. They are ready when you can easily pierce them with the point of a knife. Serve with slices of baguette, crumbled feta, freshly ground pepper, salt and the rest of the melted butter.