This is a simple seasonal vegetable side dish, a perfect use for all the summer squash and zucchini that is about to explode in the garden and overflow the bins of farmers’ markets and grocery shelves alike.
Most often, when we are grilling veggies, the marinating is done before the grilling. This recipe reverses that normal procedure. Two kinds of squash and red onion wedges are grilled until the they are all crisp-tender and char marks are evident. Then they are removed from the grill and marinated in an oil and vinegar mixture for a bit.
We’ll be serving this with a grilled steak recipe (look for that on Friday!) for our Father’s Day celebration over the weekend.
Summer Squash & Red Onion with Feta
Summer Squash & Red Onion with Feta (adapted from bonappetit.com) Total Time Required: at least 40 minutes, Marinate Time: 15 minutes to 1 hour, Yields: 4 servings
Ingredients:
- 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, crushed or finely grated
- 1/4 cup white wine vinegar
- 4 medium summer squash and/or zucchini, cut lengthwise 1/4″ thick
- 1 medium red onion, cut through root end into 8 wedges
- 2 bay leaves
- kosher salt, freshly ground pepper
- 8 ounces feta cheese, crumbled into large pieces
- 4 jarred banana peppers, thinly sliced crosswise
- pinch of crushed red pepper flakes
Preparation:
Prepare the grill for medium-high heat and lightly oil the grate. Whisk the garlic, vinegar, and 1/2 cup of the oil in small bowl to combine. Add the bay leaves to the marinade, then set the marinade aside.
Combine the marinade ingredients.
Toss the squash and onion on a rimmed baking sheet with the remaining 3 tablespoons of oil to coat them. Season the vegetables generously with salt and black pepper.
Season the veggies & toss with oil.
Arrange the squash and onion on the grate. Grill the squash, undisturbed, until grill marks appear, about 3 minutes. Turn the slices over and grill on the second side until they are tender and starting to release liquid, about 2 minutes. Transfer the squash back to the baking sheet. Grill the onion, turning occasionally, until the wedges are tender and charred around the edges, about 5 minutes. Transfer them back to baking sheet.
Grill the veggies.
Arrange the squash, onion, and feta on a rimmed platter and pour the marinade over everything.
Arrange the veggies on a platter and add the feta cheese then pour the marinade over it all.
Scatter the banana pepper slices on top and sprinkle the platter with red pepper flakes.
Add the banana pepper slices and red pepper flakes to the platter.
Let the veggies marinate for at least 15 minutes and up to 1 hour before serving. Discard the bay leaves before serving.
Serve at room temperature.
Summer grilling season is upon us! ~Linda
Summer Squash & Red Onion with Feta (adapted from bonappetit.com) Total Time Required: at least 40 minutes, Marinate Time: 15 minutes to 1 hour, Yields: 4 servings
Ingredients:
- 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, crushed or finely grated
- 1/4 cup white wine vinegar
- 4 medium summer squash and/or zucchini, cut lengthwise 1/4″ thick
- 1 medium red onion, cut through root end into 8 wedges
- 2 bay leaves
- kosher salt, freshly ground pepper
- 8 ounces feta cheese, crumbled into large pieces
- 4 jarred banana peppers, thinly sliced crosswise
- pinch of crushed red pepper flakes
Preparation:
Prepare the grill for medium-high heat and lightly oil the grate. Whisk the garlic, vinegar, and 1/2 cup of the oil in small bowl to combine. Add the bay leaves to the marinade, then set the marinade aside.
Toss the squash and onion on a rimmed baking sheet with the remaining 3 tablespoons of oil to coat them. Season the vegetables generously with salt and black pepper.
Arrange the squash and onion on the grate. Grill the squash, undisturbed, until grill marks appear, about 3 minutes. Turn the slices over and grill on the second side until they are tender and starting to release liquid, about 2 minutes. Transfer the squash back to the baking sheet. Grill the onion, turning occasionally, until the wedges are tender and charred around the edges, about 5 minutes. Transfer them back to baking sheet.
Arrange the squash, onion, and feta on a rimmed platter and pour the marinade over everything. Scatter the banana pepper slices on top and sprinkle the platter with red pepper flakes. Let the veggies marinate for at least 15 minutes and up to 1 hour before serving. Discard the bay leaves before serving.