Recipe: Grilled Zucchini, Onion, Tomato, and Feta Salad

Summer squash is very versatile.  You can grill it, roast it (see my zucchini lasagna recipe here), saute it, or eat is raw.  With it’s low cost and abundant availability, it is a no brainer for summer cooking.

Recipe:  Grilled Zucchini, Onion, Tomato, and Feta Salad

serves 6 as a side dish

Directions

Cut the ends off each zucchini, then slice each in half lengthwise.  Take each half, and slice again lengthwise.  At this point, you should have 4 slices per zucchini. 

Lightly brush extra virgin olive oil on all sides of each slice, and dust with salt and pepper.  

Slice the onion into rings, and repeat the olive oil and S&P.  Wrap in foil.

Take both vegetables outside to grill.  Grill on medium heat until the zucchini is beginning to soften and there are light grill marks on all sides.  This should not take much more than 10 minutes.  You will want to check the onions a few times as well. You want your onions to be translucent, but still a bit crunchy before removing them from the grill.

Once the veggies are cooked, let them cool while you slice your tomatoes in half.  Once the veggies are cool enough to handle, slice them up into bite-sized pieces.  Toss all the vegetables in a bowl with the feta.  At this point, I usually only use a few turns around the bowl of olive oil with some additional sea salt and freshly ground black pepper, but any vinaigrette that you prefer would also work wonderfully as well.