Grilled Shrimp, Zucchini, and Tomatoes with Feta in a Grill Basket

summer dinner grill grill/barbecue shrimp zucchini tomato feta oregano greek quick & easy quick and healthy

Anna Stockwell

2 servings

Source

Ingredients

1 large garlic clove, finely grated

2 teaspoons finely chopped oregano

¾ teaspoon kosher salt

¼ teaspoon crushed red pepper flakes

2 tablespoons olive oil, plus more for grill basket

10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on

1 medium zucchini (about 8 ounces), sliced into ¼" rounds

1 pint cherry tomatoes

2 pita pockets

⅓ cup crumbled feta (about 1.5 ounces)

A flat grill basket (about 13 1/2 x 8 1/2")

Method

Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.

Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.

Meanwhile, grill pita just until warm and toasted.

Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.