Grilled Zucchini And Tomatoes With Feta Sauce Recipes

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GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE



Grilled Zucchini and Tomatoes with Feta Sauce image

Categories     Cheese     Tomato     Vegetable     Appetizer     Side     Vegetarian     Quick & Easy     Backyard BBQ     Feta     Zucchini     Summer     Grill/Barbecue     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 12

3 oz mild feta cheese (preferably French; 1/2 cup)
1/4 cup sour cream
2 tablespoons water
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh basil
2 medium zucchini (1 lb total)
3/4 lb cherry tomatoes (preferably on the vine, cut into 4 bunches)
1/4 teaspoon salt
Special Equipment
an adjustable-blade slicer

Steps:

  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
  • Purée feta, sour cream, water, lemon juice, and garlic in a food processor until smooth, then, with motor running, add 1 1/2 tablespoons oil in a slow stream. Add basil and salt and pepper to taste and pulse until just combined.
  • Thinly slice zucchini lengthwise (just under 1/8 inch thick) using slicer. Toss zucchini and tomatoes (on the vine) in a large bowl with salt and remaining tablespoon oil. If using loose cherry tomatoes, thread onto skewers. Grill vegetables, in batches if necessary, on oiled grill rack, turning over once with tongs, until just tender, 3 to 5 minutes total per batch. Serve with sauce.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA



Grilled Shrimp, Zucchini, and Tomatoes with Feta image

This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.

Provided by Anna Stockwell

Categories     Summer     Dinner     Grill     Grill/Barbecue     Shrimp     Zucchini     Tomato     Feta     Oregano     Quick & Easy     Quick and Healthy

Yield 2 servings

Number Of Ingredients 12

1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2")

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.

GRILLED ZUCCHINI AND FETA TOASTS



Grilled Zucchini and Feta Toasts image

Though its flavor is subtle, zucchini absorbs seasonings readily, and develops deep complexity when grilled. In this recipe, the grilled squash is doused with a flavorful oil made with garlic, cumin and coriander. If you have extra time, marinate the grilled zucchini pieces in the spice oil for up to 24 hours to help build flavor. You can serve the dish hot off the grill, or prepare in advance, then serve at room temperature.

Provided by Sue Li

Categories     dinner, lunch, quick, weeknight, appetizer, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

4 medium zucchini (about 1 pound), trimmed and halved lengthwise
1/2 cup olive oil
Kosher salt and black pepper
4 thick slices country or sourdough bread
4 garlic cloves, thinly sliced
1 teaspoon cumin seeds, lightly crushed
1 teaspoon coriander seeds, lightly crushed
1 teaspoon red-pepper flakes
Grilled bread, for serving
3 ounces feta, crumbled into large pieces
Lemon wedges, for serving

Steps:

  • Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
  • With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
  • While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
  • While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
  • Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.

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