Grilled Shrimp Zucchini And Tomatoes With Feta Recipes

GREEK PASTA SALAD WITH SHRIMP, TOMATOES, ZUCCHINI, PEPPERS, AND FETA

Steps:

• To make the vinaigrette, whisk together the rice wine vinegar, mustard, garlic, pinch of salt, and pepper; slowly pour in 2/3 cup olive oil, whisking constantly. Pour into a jar with a tight-fitting lid to transport it to the picnic.
• Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with 2 tablespoons olive oil and salt and pepper to taste, and arrange on a large baking sheet with sides. Broil until spotty brown, 8 to 10 minutes, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
• Bring 1 gallon of water and 2 tablespoons of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly (do not rinse) and dump onto the baking sheet. Set aside to cool.
• Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). When ready to serve, add dressing; toss to coat.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Steps:

• For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/grilled-shrimp-zucchini-and-tomatoes-with-feta

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

AUTHENTIC BAKED FETA AND TOMATOES

Steps:

• Preheat the oven at 350 F (180 C)
• In medium sized baking dish spread the tomatoes.
• Drizzle 2 tablespoons over the tomatoes and toss.
• Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
• Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
• Remove from oven and smash the feta -tomato a bit before serving.
• Sprinkle with chopped mint before serving

GRILLED SHRIMP WITH FETA AND TOMATOES

Steps:

• Prepare vinaigrette: Whisk the vinegar, mustard, lemon zest, salt and pepper in a small bowl.
• Whisking constantly, slowly drizzle in the oil until thickened.
• Set aside.
• Toss together the shrimp, lemon zest and juice, olive oil, oregano, salt and pepper in a large bowl.
• Let rest for 15 minutes, tossing once.
• Thread the shrimp on 12 metal skewers.
• Grill the shrimp over high heat for no more that 2 minutes per side, turning carefully.
• Remove shrimp to a large bowl.
• If using radicchio: Trim the tough white bottom section off each leaf then add the leaves to the shrimp.
• If using bag lettuce just place into large serving bowl.
• Add shrimp along with tomatoes, cheese and mint.
• Toss with vinaigrette.

GRILLED FETA TOMATOES

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Slice off the top of each tomato. Use a spoon to hollow out the inside. Sprinkle the cavities with pepper. Rub the olive oil onto the outside of the tomatoes, coating well. Fill each tomato evenly with the feta cheese.
• Place tomatoes on preheated grill. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Preheat your oven to 350 degrees F.
• Mix together the grated Parmesan, thyme, and spices in a medium bowl.
• Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
• Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
• Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
• Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.