I love grilling season ~I think I’ve mentioned that before~ but I don’t have a grill. However, I have friends who have grills that for some reason really enjoy when I come over and use theirs grills. I’ve never been quite able to understand why... Maybe it’s because I make grilled veggies that aren’t terrible. Check out this recipe, it’s 100.
- ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
- 1 garlic clove, finely grated
- ¼ cup white wine vinegar
- 4 medium summer squash and/or zucchini, cut lengthwise ¼" thick
- 1 medium red onion, cut through root end into 8 wedges
- 2 bay leaves
- Kosher salt, freshly ground pepper
- 8 oz. feta, crumbled into large pieces
- 4 banana peppers from a jar, thinly sliced crosswise
- Generous pinch of crushed red pepper flakes
Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.
Recipe adapted from Bon Appetit magazine.