Thursday, November 22, 2007

Grilled Zucchini with Greek Spices and Feta Cheese Salad

This recipe was originally a side dish, which I have changed into a salad by adding feta cheese and thinly sliced onions. I had found the recipe at Foodfit, so it's a very healthy recipe:) Of course I had to mess with it.

It's very easy to make, and especially delicious if you are outdoors and can use the grill. I don't get a chance that often, so I use my panini maker as a grill, and the recipe still is very tasty and juicy.

If you use the vegetables while they are still warm, the dressing and the cheese seem to taste better, at least to me.

You can add more stuff to it, but this is supposed to be a simple recipe. If you do tweak it, let me know how it turned out.



2 medium zucchini (about 1 pound), stem end trimmed off
2 medium yellow squash, or more zucchini (about 1 pound), stem end trimmed off
1-2 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried mint
1/2 teaspoon hot pepper flakes
salt and pepper freshly ground, to taste
1-1 1/2 tablespoons extra virgin olive oil
1 onion, thinly sliced
1/2 cup to 1 cup feta cheese.

For Dressing:
1/2 lemon
1 teaspoon sugar
2 Tablespoons extra virgin olive oil

Set up your grill for direct grilling and preheat to high. If using a vegetable grate, preheat it as well.

Meanwhile, cut the zucchini and squash lengthwise into 1/4 inch slices. Arrange the slices on a platter and drizzle with the oil, turning the slices several times to coat both sides with oil. Sprinkle the slices on both sides with the garlic, oregano, mint, hot pepper flakes, and lots of salt and pepper. Let marinate for 15 minutes.

Arrange the squash slices on the grate and grill until nicely browned on both sides, 4 to 6 minutes per side.

After the zucchini and squash has been grilled cut into cubes. Add onions and feta cheese.

Mix ingredients of the dressing and pour over salad.

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