Friday, July 18, 2008

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.


Scrapifieds said...

I'm so jealous - I don't have any zucchini yet. In fact, we've had some kind of bugs, so I hope I get some at all. This sounds like a great way to get your veggies in!

Emiline said...

I've been seeing a lot of zucchini recipes lately...I guess it's the season now. I have yet to do anything with it. Bread? Hmm..
Anyway, this looks great!

Peter M said...

Yep, this man would be made happy with this...sweet zucchini vs. tart feta...I'm in!

Ivy said...

Lovely use of your zuchini. Since you have some more what about zuchini pesto. You can make pestos out of any vegetables, add a clove of garlic, some olive oil, vinegar, salt and pepper, mint or basil, your favourite nuts and keep adding olive oil until the pesto is of the right consistency.

Ivy said...

Oops I forgot to mention your favourite cheese, parmesan, asagio, romano or even feta.

Mary said...

Scrapifieds- bugs are eating my cabbages. I fear I won't have any to eat.

Emiline- I've made zucchini muffins, but they're so similar to what everyone's making, I didn't post on it.

Peter- I was thinking of you when I ate it. It tasted surprisingly "Greek".

Ivy- Thanks for the tip. I have so much zucchini I'll give that a try!
Thanks Ivy! I'll give it a try!

breadchick said...

Of all the weeks to be flat on my back...the week my zukes start coming in and you post a recipe that I could easily make on the Pantry Plan (have all the ingredients) sigh..

Mrs. White said...

This salad is getting MADE for, lo, it's far too hot for anything that involves me turning on the oven.

amy purple said...

This recipe is very tempting! I'll have to give it a try!

Mary said...

Mary- I hope you feel better soon!

Mrs. White- It is an excellent salad with no added heat to the inside of the house. Yippee!

Amy - Give it a try, it's delicious!

Anonymous said...

Am. Crawling. Into. Computer. To. Eat. This. NOW.