Grilled Zucchini and Peppers with Feta and Sumac
This colorful grilled vegetable dish can serve as a side or a light summer meal.
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.
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.
medium zucchini (about 8 ounces)
ounces small, multicolor sweet peppers
medium red onion
tablespoons extra-virgin olive oil, divided
garlic clove, finely chopped
tablespoon fresh oregano, roughly chopped
Kosher salt and freshly ground black pepper
ounces feta, crumbled
tablespoon red wine vinegar
tablespoon parsley, roughly chopped
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.
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.
Grill Frying Pan
on grill over medium-high until hot, 3-5 minutes.
Add vegetables to the Grill Frying Pan and cook, stirring occasionally, until well-charred, 7–10 minutes.
Transfer vegetables to a
. 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.