Grilled Zucchini With Rosemary And Feta Recipe 445 Food

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

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 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 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.

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.