Grilled Zucchini Feta Salad

With the current summer heat, my kitchen now stays at a constant 83°F. This makes me really averse to turning on the stove or the oven. For several days now I have existed on "man food". Food that makes the Brain happy. Things like lunch meat sandwiches, ordered in pizza, and Tostino's Pizza Rolls. The Brain may love food like this, but I'm craving vegetables. SO as I lay sweating on the couch, hooked up to my home electric stim unit, after yet another dismal Dr's appointment, I decided that I needed to somehow find a way of cooking the zucchini on my counter.

This particular zucchini came from my garden. Which is now completely overgrown with weeds. Ugh. This particular zucchini was also mighty delicious. While I washed the remaining Daring Baker dishes (geez there were a lot), I let the sliced up zucchini marinate in some olive oil and garlic. Then I threaded them on to skewers and grilled them until I felt they were done. Add a sprinkle of feta, a splash of red wine vinegar, some kosher salt, and some fresh cracked black pepper and I'm not unhappy to know there are two more big zucchini waiting for me to eat them. And my house didn't get any warmer than it already is!

Grilled Zucchini and Feta Salad

an original Shazam recipe

1 large zucchini

2 Tbsp olive oil

1 Tbsp minced garlic

kosher salt

fresh cracked black pepper

1 Tbsp red wine vinegar

2 Tbsp crumbled feta

Slice the zucchini into 1/2 inch slices. If the diameter of the zucchini is more than an inch and a half you may want to cut the zucchini into half moons or smaller sized chunks. Let marinate for 30 minutes. Then thread the zucchini onto skewers, as many skewers as needed. Grill over high heat until grill marks appear on zucchini and squash is softened. Pull zucchini off skewers onto a plate. Drizzle with red wine vinegar and sprinkle with salt and pepper to taste. Add crumbled feta cheese and enjoy warm.