Grilled Zucchini and Peppers with Feta and Sumac

This colorful grilled vegetable dish can serve as a side or a light summer meal.

Rhoda Boone|Jun 08, 2022
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30 Minutes

4 Servings

Easy

vegetables | grill | summer

A jumble of zucchini, sweet peppers, and red onion are transformed into a warm salad with tangy feta, plenty of fresh herbs, and a dusting of lemony sumac. Sumac is a popular spice in Mediterranean and Middle Eastern cuisines, adding both floral and citrus notes to foods. The sumac berries are dried and ground into a beautiful dark red powder, which is especially pretty when used to finish an already colorful dish like this one.

Our perforated

Grill Frying Pan

makes grilling vegetables easy, no matter what size and shape they are. The combination of contact with fire and Carbon Steel will help you achieve that coveted char without thoroughly burning your vegetables.

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Ingredients

1

medium zucchini (about 8 ounces)

8

ounces small, multicolor sweet peppers

1

medium red onion

3

tablespoons extra-virgin olive oil, divided

1

garlic clove, finely chopped

1

tablespoon fresh oregano, roughly chopped

Kosher salt and freshly ground black pepper

2

ounces feta, crumbled

1

tablespoon red wine vinegar

1

tablespoon parsley, roughly chopped

¼

teaspoon sumac

Instructions

STEP 1

Cut zucchini in half lengthwise and again lengthwise into quarters. Cut into 1” pieces. Cut peppers in half lengthwise and remove stems, ribs, and seeds. Peel onion and trim root end slightly. Cut into 8 wedges, leaving root intact.

STEP 2

Add 2 Tbsp. olive oil, garlic, and oregano to a large bowl and stir to combine. Add zucchini, peppers, and onion wedges. Season with salt and pepper and toss to coat.

STEP 3

Heat a

Grill Frying Pan

on grill over medium-high until hot, 3-5 minutes.

STEP 4

Add vegetables to the Grill Frying Pan and cook, stirring occasionally, until well-charred, 7–10 minutes.

STEP 5

Transfer vegetables to a

Serving Platter

. Drizzle with vinegar and remaining 1 Tbsp. olive oil. Taste and season with additional salt and pepper, if desired. Top with feta, parsley, and sprinkle sumac over top.