June Recipe of the Month

Next time you are grilling, please give this recipe from What’s Gaby Cooking a try. Everyone that I have made it for immediately says “wow, this is so good!” Remember to keep the summer squash and onion in large pieces to grill and then cut into bite-sized pieces to serve.  If you want to simplify things, a pre-made Champagne Vinaigrette can replace the homemade dressing listed (although it is very easy to make and could be done ahead of time). 

Grilled Summer Squash with Feta and Herbs

Ingredients

• 2 medium zucchini, cut in half lengthwise

• 2 medium yellow squash, cut in half lengthwise

• 1 red onion, cut into 8 wedges

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 sheet of feta (about 8 ounces)

• Fresh Mint

• Fresh Basil

Ingredients for Lemon Champagne Vinaigrette 

• 1 lemon juiced

• 2 teaspoons champagne vinegar

• 1/3 cup olive oil

• 2 cloves of garlic, finely chopped

• 1 small shallot, finely chopped 

• Salt and black pepper to taste 

Directions

1. Grill Vegetables.  

   Preheat the grill to medium-high heat.  Combine zucchini, yellow squash, red onion, olive oil, salt and pepper into a bowl and toss to well coat the vegetables. Arrange vegetables in a single layer on grill and grill for about 5 minutes total (and once grill marks appear on both sides), turning halfway through.

2. Prepare Lemon Champagne Vinaigrette. 

   Combine all ingredients and blend in a blender or food processor.

3. Prepare Dish.

   Remove the vegetables from grill and cut into bite-sized pieces. Place vegetables on a serving dish and crumble the sheet of feta on top.  Sprinkle with fresh mint and basil leaves.  Drizzle with vinaigrette.  Add additional salt and pepper to taste.  Serve immediately.