Name: Grilled Summer Squash and Red Onion with Feta
Yield: 4 servings
Ingredients: 1/2 cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill; 1 garlic clove, finely grated; 1/4 cup white wine vinegar; 4 medium summer squash and/or zucchini, cut lengthwise 1/4" 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

Grilled red onions and zucchini topped with feta cheese

Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Susie Theodorou

We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second. In the case of squash, it produces maximum flavor without compromising char or texture. To ensure that the squash is crisp-tender, do pull it off the grill as soon as it's picked up some grill marks and a paring knife easily slips through the flesh.

Recipe information

Yield
4 servings

Ingredients

1/2 cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill

1 garlic clove, finely grated

1/4 cup white wine vinegar

4 medium summer squash and/or zucchini, cut lengthwise 1/4" 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

Preparation

Step 1
Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and 1/2 cup oil in small bowl to combine; set marinade aside.
Step 2
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.
Step 3
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.
Step 4
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.

TagsSummer Squash Squash Vegetable Red Onion Onion Root Vegetable Feta Cheese Dairy Side Dinner Gluten Free Nut Free Vegetarian Quick Easy Grilling Fourth of July Summer Bon Appétit

Recipe notes

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