Charred Zucchini and Red Onions with Feta is a perfect picnic dish because it can be prepared in advance and served at room temperature, freeing you to focus on other things.
And this dish never fails to please – the char of the veg, the creaminess of the melty feta, and the fresh punch of the reverse marinade defy expectations. When you’ve been pulling summer squash out of your garden for months, you may think that you just can’t eat even one more zucchini, but this dish will change your mind.
If you have some yellow squash, use that too – charred summer squash of any type is wonderful. The reverse marinade, like a good vinaigrette or any type of pesto or herb sauce, is really what brings it all together.
Charred Zucchini and Red Onions with Feta
Equipment
- grill
Ingredients
- 1 garlic clove
- 1/4 cup white wine vinegar
- 1/2 cup extra-virgin olive oil (plus more for prepping the grill and drizzling on the vegetables)
- 2 bay leaves
- 4 medium zucchini and/or summer squash
- 2 medium red onions
- salt and pepper, to taste
- 8 ounces feta
Instructions
- PREP
- Preheat the grill and make the marinade – Clean and oil the grate of your grill, and preheat it to 400℉. Grate the garlic using a rasp. Whisk the grated garlic, vinegar, and 1/2 cup oil in small bowl to combine; stir in the bay leaves and set marinade aside.
- Prep the veg – Destem the squash and slice diagonally into 1/2 inch slices. Cut the onions through root end into 8 wedges. Toss the squash and onions with olive oil and season generously with salt and black pepper.
GRILL
- Grill – Arrange squash and onion on grate. Grill, undisturbed, until grill marks appear on the squash, about 3 minutes. Turn the squash over and grill it on second side until tender and starting to release liquid, about 2 minutes. Remove the squash from the grill. Continue grilling the onion, turning occasionally, until tender and charred around the edges, about 5 minutes more.
FINISH
- Assemble the dish – Crumble the feta. Arrange grilled squash and onions on a platter. Scatter the crumbled feta atop the vegetables. Remove the bay leaves from the marinade and pour about 1/2 of the reserved marinade over the dish. Cover with aluminum foil and let sit at least 15 minutes (and up to 1 hour before serving), allowing the feta to melt and the flavors to meld. When ready to serve, drizzle the rest of the marinade over the vegetables and feta. Serve warm or at room temperature.
I never make Charred Zucchini and Red onion with Feta in the winter months. I could, I guess, but this is such perfect picnic fare. I don’t think it would taste as good in January.
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