Grilled Summer Squash and Red Onion with Feta

bon appétit side dinner summer grill yellow squash zucchini onion vinegar feta vegetarian soy free peanut free tree nut free wheat/gluten-free

Claire Saffitz

4 servings

Source

Ingredients

1/2 cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill

1 garlic clove, finely grated

1/4 cup white wine vinegar

4 medium summer squash and/or zucchini, cut lengthwise 1/4" thick

1 medium red onion, cut through root end into 8 wedges

2 bay leaves

Kosher salt, freshly ground pepper

8 oz. feta, crumbled into large pieces

4 banana peppers from a jar, thinly sliced crosswise

Generous pinch of crushed red pepper flakes

Method

Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and 1/2 cup oil in small bowl to combine; set marinade aside.

Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.

Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.

Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.