Grilled Marinated Zucchini and Onions with Feta
Often grilling softer vegetables like zucchini or summer squash can lead to a soggy interior or too much char on the outside. Slicing the zucchini thinly and then marinating after grilling is a foolproof way to a tasty side dish.
- 3/4 cup olive oil divided
- 2 cloves garlic grated
- 1/4 cup white wine vinegar
- 4 summer squash or zucchini stem trimmed, cut lengthwise into 1/4 inch strips
- 1 red onion sliced into wedges
- 1 bay leaf
- 8 oz feta crumbled into big chunks
- kosher salt
- freshly ground black pepper
Prepare your grill for medium heat and oil the grate.
In a bowl or mason jar, whisk together the garlic, white wine vinegar, and about 1/2 cup olive oil until well combined.
Toss the squash, onion, and bay leaf together with the remaining 1/4 cup of olive oil on a large rimmed baking sheet. Sprinkle with kosher salt and pepper.
Place the squash slices on the grill, cooking them undisturbed for about 3 minutes. Some nice grill marks should appear.
Flip and cook another 3 minutes until squash is tender, and place back on baking sheet.
To grill the onions, you can either cook directly on the grate or use a grilling tray/basket to prevent slices from falling through. Cook for about 5-7 minutes, turning occasionally, until the edges of the onions start to crisp.
Return onions to baking sheet, add the crumbled feta on top, and drizzle marinade. Let sit for a few minutes before serving.