Go Back
+ servings
Grilled Zucchini and Onions with Feta

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.
Course Side Dish
Keyword grill, grilling, vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings


  • 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.