Welcome to Grillin' Season!

Props to Megan Mattson, one of my kick-ass clients, for providing me with this recipe! Megan is in the process of getting herself back in business (fitness-wise) so she can challenge her brothers to the Mattson vs. Mattson vs. Mattson tennis match of the millennium! I, of course, had to make some slight revisions before finalizing idea creation:

2.5 pounds sweet potatoes
2 Zucchini, cut lengthwise
1/8 cup olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 scallion, thinly sliced
2 teaspoons fresh lime juice
fresh cilantro, coarsely chopped (as per taste preference)

Boil the sweet potatoes for 15 to 30 minutes in salted water and rinse under cold water to cool. Peel potatoes and cut crosswise into ½in. thick slices.

While the potatoes are boiling, whisk together the oil, salt and cumin in a small bowl. Brush oil mixture on both sides of the potato and zucchini slices. Then whisk lime juice into remaining oil mixture.

Grill (I used my grillpan! LOVE IT!) potato and zucchini slices to desired doneness (is doneness a word? I can spell it...so I guess so). Transfer to a platter and sprinkle with scallion and cilantro. Drizzle with the lime juice mixture and serve!