Grilled Zucchini And Tomatoes With Feta Sauce Food

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.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

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.

GRILLED ZUCCHINI WITH FETA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Trim a little skin off each zucchini piece so it will lay flat on the grill. Brush olive oil on top and sprinkle with Greek seasoning. Top with feta cheese. Grill to preferred level of doneness, about 10 minutes.

GRILLED FETA TOMATOES

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Slice off the top of each tomato. Use a spoon to hollow out the inside. Sprinkle the cavities with pepper. Rub the olive oil onto the outside of the tomatoes, coating well. Fill each tomato evenly with the feta cheese.
• Place tomatoes on preheated grill. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 15 minutes.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

ZUCCHINI BAKE WITH FETA AND TOMATOES

Steps:

• Preheat oven to 350°F.
• Grease a 9x13-inch baking dish.
• Combine the tomatoes, garlic, oil, green onions, sugar, mint and oregano in a mixing bowl.
• Arrange a layer of zucchini slices on the bottom of the baking dish, followed with a layer of the tomato mixture and then the onions.
• Repeat until all the vegetables are used.
• Then sprinkle on the feta; top that with the breadcrumbs and dot with small pieces of butter.
• Bake for 35 to 45 minutes.

GRILLED TOMATOES AND ONIONS WITH FETA-HARISSA PINE NUTS

Steps:

• Heat the oven to 475 degrees Fahrenheit/245 degrees Celsius. Bring a large pot of water to a simmer over medium-high heat.
• Add 2 tablespoons oil, the onions, bell peppers, jalapeños and garlic to a large 10-by-13-inch/26-by-34-centimeter roasting pan (tin) and give everything a good stir. Bake for 25 minutes, stirring two to three times, until softened and well charred. Remove the garlic halves and use a small knife to remove the cloves, adding them back into the roasting pan (tin) and discarding the papery skins.
• Meanwhile, use a small knife to remove the core from the plum tomatoes and then carve a small X mark across the bottom of each tomato. Add half the plum tomatoes to the simmering water and blanch just until the skins begin to pull away from the flesh, about 30 seconds. Using a slotted spoon, transfer the plum tomatoes to a large colander to drain, then repeat with the remaining plum tomatoes. Once cool enough to handle, peel the plum tomatoes, discarding the skins, then roughly chop the flesh, seeds and all.
• Add the plum tomatoes, 1/2 cup/20 grams cilantro (coriander), coriander seeds and 1 3/4 teaspoons salt to the roasting pan (tin) and use the back of a large spoon to mash everything together, breaking up the garlic and jalapeños a little. Return to the oven for another 35 minutes, stirring twice throughout, or until the tomatoes have broken down and the mixture has thickened. Remove from the oven and set the oven to the broil (grill) setting.
• Top the charred vegetables with the cherry tomatoes and feta and drizzle with 1 tablespoon oil. Return to the oven on the middle rack and broil (grill) until the feta and cherry tomatoes have taken on some color, 10 to 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons oil in a small skillet over medium-high. Once hot, add the pine nuts and cook until golden, shaking the skillet frequently, 1 to 2 minutes. Carefully stir in the harissa, then transfer to a small bowl.
• When ready to serve, spoon the harissa pine nuts all over the vegetables and sprinkle with the remaining cilantro (coriander).