Grilled Feta With Rosemary Zucchini Peppers Rsc Recipes

GRILLED ZUCCHINI WITH ROSEMARY AND FETA RECIPE - (4.4/5)

Steps:

• Coat grill rack with nonstick cooking spray. Preheat grill to medium. In a large shallow dish, combine zucchini, squash and onion. Season with pepper to taste. Drizzle with oil and lemon juice; toss to coat. Place vegetables on grill rack. Grill 4 minutes per side. Remove from grill and sprinkle with rosemary and cheese. Serve warm or at room temperature.

GRILLED FETA AND TOMATO SANDWICH

Steps:

• Brush both sides of each bread slice with some oil. Cut enough 1/4-inch-thick slices from feta to cover 2 slices of bread and cut tomato into 1/4-inch-thick slices. Assemble 2 sandwiches with feta and tomato slices, seasoning filling with oregano and LOTS of pepper.
• In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook sandwiches until golden, about 2 minutes on each side.
• Variation: Adding sliced or chopped Kalamata olives is a delicious addition.
• Note: This is a grilled sandwich that is delicious served at room temperature too.

GRILLED ZUCCHINI SALAD WITH FETA, LEMON AND MINT

Steps:

• For the zucchini: Preheat a large grill pan over medium-high heat.
• Combine all of the zucchini with the oil and salt in a large bowl and toss to coat.
• Working in batches, grill the zucchini in a single layer until it starts to soften and grill marks appear on one side, about 4 minutes. Flip and repeat on the other side, about 2 minutes. Transfer to a separate large bowl.
• Meanwhile, for the vinaigrette: Combine the lemon zest, lemon juice, shallot, garlic, Dijon, and salt in a medium bowl and whisk together. While whisking, drizzle in the olive oil and sunflower oil. Whisk in the mint and Aleppo pepper.
• Add about 1/3 cup of the dressing to the zucchini and gently toss. Transfer to a serving plate.
• For serving, sprinkle the zucchini salad with the feta, mint, Aleppo pepper and flaky sea salt.