Grilled Zucchini With Rosemary And Feta Recipe 445

GRILLED ZUCCHINI

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
• Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.

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 ZUCCHINI WITH HERB SALT AND FETA

Steps:

• Combine 1/2 cup kosher salt and 1 1/2 teaspoons each dried oregano and thyme in a small bowl.
• Slice 3 medium zucchini lengthwise into 1/4-inch-thick planks; brush with olive oil and lightly sprinkle on both sides with some of the herb salt (reserve the remaining herb salt to use as an all-purpose seasoning).
• Grill the zucchini over medium heat, flipping halfway through, until tender, about 5 minutes. Remove to a platter and sprinkle with crumbled feta.

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

WW GRILLED ZUCCHINI WITH LEMON-HERB FETA

Steps:

• In small bowl, cobine feta, mint,oil, lemon juice, lemon zest and scallions; set aside.
• Trim ends off zucchini and slice in half lengthwise.
• Slice each half into 4 or 5 chunks.
• Place on flat surface in single layer.
• Coat both sides with cooking spray and sprinle with salt.
• Off heat, coat grill rack or grill pan with cooking spray.
• Heat over high heat.
• Cook zucchini, flipping once until grill marks are evident and zucchini is soft, 3 to 4 minutes per side.
• Arrange on platter and serve with feta topping.
• Yields about 5-6 chunks zucchini and 1 tablespoon feta topping per serving.

GRILLED FETA WITH ROSEMARY, ZUCCHINI & PEPPERS #RSC

Steps:

• Place raw almonds in a pan and roast over low-medium heat for 3 minutes flip and roast for 3 more minutes. Coarsely chop and set aside.
• Prepare Zucchini and Red Peppers. Brush each side of red pepper strips and zucchini with olive oil. Salt (optional). Grill until desired readiness.
• Prepare Feta. Place feta halves in the center of a large piece of foil. To prevent olive oil from leaking onto the grill, pull all four corner of the foil together vertically.
• Pour 3/2 tablespoons olive oil over the feta, and crumble fresh rosemary over the feta (or ~ 1/4 tsp dried rosemary.
• Bring all ends of the foil together to loosely enclose the feta in the foil pocket, and grill over a medium heat for 5-7 minutes until cheese is soft. Remove immediately if bottom of cheese starts to brown.
• Spoon the soft, rosemary feta over the red peppers and zucchini, and sprinkle almond pieces on top for added protein.
• Notes: If baking in oven, you can place the foiled feta in a dish to reduce the risk of possible mess/spills. Be careful not to puncture the foil or the oil will leak out and make a mess. You can grill at the same time just be sure to place the feta on the grill 2-3 minutes before you remove the veggies so you have time to arrange veggies on platter. it's important to spread the feta quickly and serve immediately; the cheese is best enjoyed warm and soft.

GRILLED ZUCCHINI AND FETA TOASTS

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.

MARINATED GRILLED ZUCCHINI WITH FETA AND HUCKLEBERRIES

Steps:

• Place zucchini, cut side up, on a wire rack set in a rimmed baking sheet. Season with 1 tablespoon salt, flip, and let stand until slightly softened and juices are released, about 1 1/2 hours. Gently squeeze zucchini, extracting as much liquid as possible, and pat dry.
• Meanwhile, preheat grill over medium-high heat. Brush zucchini with 2 tablespoons oil and grill, flipping once, until lightly charred and tender, about 15 minutes total. Transfer to a 9-by-13-inch baking dish.
• Heat 1 tablespoon oil in a small skillet over medium heat. Add shallots and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Distribute shallot-and-garlic mixture evenly over zucchini. Sprinkle with coriander seeds, huckleberries, and 1 teaspoon salt. Drizzle with vinegar and remaining cup oil. Marinate mixture at least 1 hour at room temperature or (preferably) up to 24 hours in refrigerator. If refrigerated, bring mixture to room temperature before serving.
• Layer zucchini mixture and feta on a serving platter, drizzle with some marinade, and garnish with coriander sprigs and huckleberries.

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA

Steps:

• Cut chicken breasts in half lengthwise.
• Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
• Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
• Preheat a charcoal grill until coals are white and very hot.
• Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
• Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

GRILLED ZUCCHINI AND TOMATOES WITH FETA SAUCE

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.