Cauliflower, Potato, & Cheddar Gratin

Not done with cauliflower recipes yet! One more plant has a giant head still growing, so more recipes to tackle and share in the coming days.

When I stumbled upon this particular recipe, I knew I had to give it a try–mainly because our backyard explosion of cauliflower needed some variety of cooking. However, we also love potatoes and we love cheddar cheese, so it sounded like a perfect dish to explore.

I learned from this combo of ingredients that thyme complements cauliflower. That’s how I knew the Cauliflower Frittata recipe I posted last week would work out well, too, because it also uses thyme.

The original title for this dish uses the word “bake” rather than “gratin,” but somewhere in my mind the word “gratin” popped up. I looked up the meaning: it’s actually a French cooking technique in which food cooked in a shallow dish is topped with browned bread crumbs, grated cheese, or both (along with some egg and/or butter). The dish is then baked to form a golden crust. You learn something new everyday, huh? Hence, I renamed the recipe.

The gratin includes a combo of ingredients I would not have thought of on my own, yet I was pleasantly surprised by the outcome. So now I have a new way to cook up cauliflower rather than our previous dull method of simply steaming it.

Cauliflower, Potato, & Cheddar Gratin

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INGREDIENTS

• 1 tbsp. unsalted butter
• 1 1/2 pounds of Yukon Gold potatoes (about 6 medium), peeled and sliced 1/4-inch thick
• salt and pepper to taste
• 1 head small cauliflower (about 2 pounds), sliced 1/2-inch thick
• 1 tbsp. fresh thyme leaves, chopped plus more for garnish
• 1 1/2 cups (about 6 ounces) cheddar cheese, grated
• 1/3 cup chicken broth or vegetable broth

DIRECTIONS

1. Preheat oven to 450 degrees F. Spray or butter six 12-ounce gratin dishes or a 2-quart casserole dish or even a 9×13 baking pan.
2. Peel potatoes. Slice into 1/2-inch thick slices. Place in large pot and cover with cold, salted water until water is two inches above potatoes. Bring to a boil.
3. While pot is coming to a boil, slice cauliflower into 1/2-inch thick slices. When potatoes begin to boil, add cauliflower, reduce to a simmer, and cook for about 10 more minutes or until potatoes are cooked through and cauliflower is tender yet still crisp.
4. Drain water from pot and allow potatoes and cauliflower to cool for several minutes.
5. Divide the potatoes and cauliflower among the gratin dishes, followed by a sprinkle of pepper and thyme and then cheese. If you use a single dish, create a couple of layers of the potatoes and cauliflower with the pepper, thyme, and cheese.
6. Pour broth over the potatoes and cauliflower and cheese. Dot with butter.
7. Bake for 15-20 minutes until cheese is golden brown and bubbling. Garnish with additional thyme, if desired.

(I just had a thought: some bread crumbs sprinkled on top would make a heavenly crunch addition!)

SOURCE: Rachel Cooks via Everyday Food

Quinoa Salad with Watermelon and Feta

Pardon my absence. I’ve been swamped the past couple weeks with canning the mega pounds of tomatoes from my garden (making salsa, tomato sauce, and tomato basil soup as well as canning whole tomatoes). I’ve also spent time preparing my classroom and lessons for the new school year. So sad to say goodbye to another summer…boo hoo.

But during all these busy days, I have managed to make one of my favorite summer dishes and finally take a picture of it for the blog. I’ve actually made this numerous times this summer but always devour it before I remember to snap a shot.

Please don’t be turned off by the unusual combination of ingredients in this dish. Truthfully, I don’t go for a lot of odd combos, but the day I saw this one, my mind was open to trying something new and different.

First of all, if you haven’t tried quinoa (pronounced keen-wa), put it on your list. It’s a tiny seed that expands a bit when cooked and has a slightly nutty taste. It’s kind of like a grain but really it’s in the seed category. It’s also highly nutritious from what I’ve read,  high in protein. I’ve enjoyed it all summer long in several recipes, often swapping it out for rice or other types of grains. By the way, I buy my quinoa from the bulk bins at Sprouts or Whole Foods–much more affordable that way.

Now, I wouldn’t think to mix watermelon with quinoa–or any other grain or seed for that matter. It just seems so odd. Nor would I think to mix feta cheese with watermelon. My basic food mind just doesn’t work like that. But it was a hot summer day when I saw the picture and the combo sounded healthy and refreshing. So I tried it. And not only did I like it, but I ended up loving this recipe.

You get a slightly nutty flavor and a soft chew from the quinoa. You get a refreshing crunch and light flavor from the watermelon. And my-oh-my, the slight saltiness of feta complements the crisp watermelon. Who knew?! Oh, and the parsley provides an earthy, lemony flavor. Yes, it’s a party going on with all these flavors, and it’s a party you don’t want to miss. I’m just sorry I haven’t found time to share this sooner, but at least I got it posted before watermelon season ends!

Quinoa Salad with Watermelon and Feta

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INGREDIENTS

Dressing

• 3 tbsp. apple cider vinegar
• 2 tbsp. freshly squeezed lemon juice
• 1/3 cup finely chopped sweet onion, such as vidalia (I leave this out)
• 1/2 cup extra virgin olive oil (I’ve also used flax oil)
• salt and pepper

Salad

• 1 1/2 cups cooked quinoa (start with 1/2 cup dried quinoa)
• 1 1/2 cups watermelon, diced
• 1/2 to 3/4 cup crumbled feta
• 3-4 tbsp. fresh parsley, minced (I’ve tried cilantro and basil but like parsley best)
• lemon zest, to taste

DIRECTIONS

To Prepare Quinoa

1. Measure out 1/2 cup dried quinoa. Place it in a mesh strainer and vigorously rinse it under cool running water for a couple of minutes. This will rid it of the outer coating that can cause a bitter taste otherwise. Drain.
2. Place quinoa in a saucepan with 1 cup water and bring to a rolling boil. Lower heat to lowest setting, cover saucepan, and cook for 15 minutes.
3. After 15 minutes, turn off heat and let stand covered for 5 minutes, then gently fluff with a fork.

Note: Basically, quinoa is cooked with a 1:2 ratio of seed:water and will triple in amount when cooked. I always make extra; it keeps well for a few days in the refrigerator.

To Prepare Dressing

1. Combine vinegar, lemon juice, and onion in a small bowl or food processor. Mix well. Add olive oil and whisk well to emulsify the dressing. Season with salt and pepper to taste. (Note: Zest the lemon first since you will need it for the salad.)

To Prepare Salad

1. In a medium bowl, combine the cooked quinoa, diced watermelon, crumbled feta cheese, and minced parsley. Toss to mix.
2. Add lemon zest, salt and pepper to taste.
3. Drizzle with dressing and toss to mix. Serve chilled or at room temperature.

SOURCE: adapted from Annie’s Eats; quinoa directions adapted from The Kitchn

Garden Harvest Couscous

Garden Harvest Couscous

A garden surplus of zucchini and basil means finding new and creative ways to use them up. Combine that with a purging of the pantry in which I discovered a partial bag of Israeli couscous (like little pearls of pasta) and the birth of a new dish entered the kitchen world at our house.

With basil pesto leftover from the the other night, I decided to mix that with the couscous and toss in some stray veggies from the fridge along with some zucchini that was taking over our kitchen counter. Really, this meal was born out of a need to purge the fridge and cupboards.

Sadly, I think I accidentally erased the list of ingredients I typed up because I can’t find them anywhere!

So rather than an actual recipe today, I’ll just have to show you the picture of the final product. I really loved the way the pesto flavored the entire dish. The couscous picked up and carried the pesto flavor throughout the dish.

I thinly sliced zucchini, a few stray snow peas, and I also tossed in a handful of peas. I very quickly steamed the peas, like 10 seconds. The snow peas and zucchini were briefly sauteed in oil.

All these green lovelies came from our garden this summer. I also added a bit of garden parsley.

Then, to continue the pantry purge, I tossed in a spoonful of pine nuts leftover from making pesto. They added a nice nutty flavor and slight crunch to balance the softness of the couscous.

All in all, I was pleased with the outcome. But how can you go wrong with tossing pesto and greens with any type of pasta?

Sweet & Tangy Cole Slaw

Since slaw is traditionally served with pulled pork sandwiches, I whipped us up a sweet and tangy slaw salad to accompany the pulled pork I made last weekend. I added a few more ingredients than called for to increase the festivity of colors as well as add more crunch.

I like this slaw because its dressing isn’t mayo based. Instead, it uses vinegar to pack a tang while the sugar creates the sweetness. It also adds a few other spices to enhance the overall flavor.

You can chop everything yourself, or you can make it super duper easy by buying the pre-cut, pre-packaged slaw mix. Whichever you choose, this makes a refreshing summer side dish to accompany a barbecue or to take to a party.

Sweet and Tangy Cole Slaw

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INGREDIENTS

• 3/4 head green cabbage, thinly sliced (I used the slicer on my food processor)
• 1/4 head purple cabbage, thinly sliced
• OR 1 (16-oz) bags pre-cut cole slaw
• 1 cup slightly packed grated carrots
• 1 cup slightly packed grated jicama
• 8+ radishes, thinly sliced
• 1 cup sugar
• 1/2 cup distilled vinegar
• 1/4 cup apple cider vinegar
• 2 tsp. Kosher salt
• 2 tsp. celery salt
• 1 tsp. granulated (powdered) onion
• 1 tsp. black pepper
• 1/2 tsp. ground (powdered) mustard
• 1/2 tsp. ground white pepper
• juice of one lemon

DIRECTIONS

1. Combine sugar, vinegars, salt, pepper, other spices, and lemon juice in a large bowl. Whisk until the sugar is dissolved.
2. Add the slaw and other vegetables; fold to coat it all.
3. Cover and refrigerate for 3-6 hours or overnight, stirring occasionally.

SOURCE: Patio Daddio BBQ

Hasselback Potatoes

Aren’t these cool looking taters? So easy to make, too. Just slice the potato in sections, making sure to not cut all the way through. Tuck slices of garlic in between for loads and loads of flavor, top with butter and oil, and bake. Or, you can try whatever mix of spices and flavorings/garnishes you desire. Ours came out very crispy, so I probably baked them a bit too long. They are a twist on baked potatoes and sure make for an impressive presentation.

Hasselback Potatoes

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INGREDIENTS

• 2 russet potatoes–small, medium, or large
• 2 cloves garlic, sliced (or more if you prefer)
• 2 tbsp. unsalted butter (or more if you prefer)
• kosher salt (or regular table salt)
• 2 tbsp. olive oil
• toppings of choice for baked potatoes: cheese, sour cream, chives…

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Scrub, rinse, and dry potatoes.
3. Slice a thin layer off bottom of potatoes to provide stable base. Slice into potatoes widthwise but not completely through to bottom. Aim for an accordion effect.
4. Thinly slice garlic cloves and slide garlic between potato slices.
5. Place potatoes on baking sheet. Sprinkle with salt. Top each potato with 1 tbsp. butter. Drizzle with olive oil. Bake for one hour or until tender on the inside and crisp on the outside. Remove pan every 15 minutes to baste potatoes in the oil and butter on the pan. This will make the skin extra crispy and buttery.
6. Remove from oven; cool for 10 minutes.
7. Top with sour cream, cheese, chives, or any other toppings you desire.

SOURCE: Joy the Baker

From Brussels Sprout Hater to Convert: Kale & Brussels Sprout Salad

I had never heard of brussels sprout, which look like golfball-sized green cabbages, until a couple years ago when hubby spotted them at the market and excitedly threw a bag of them into our shopping cart. To cook, he peels off the outer leaves, cuts the remaining sprout in half, and steams them. YUCK! I could never get past the bitter taste and have refused to cook with them.

So when I saw my sister-in-law preparing them as part of a salad for Christmas dinner, you can imagine my reaction, which I politely kept to myself. However, since they were thinly sliced, combined with kale (which I do like), sprinkled with nuts and cheese, and slathered in a mustard vinaigrette, I braved it.

Surprisingly, I filled my plate with a heaping second helping. And then a third! Yep, it tasted that good!! So healthy, too, with the raw greens. Greens full of nutrients for the body.

I now like brussels sprout!!! I’m officially a convert.

I even roasted them in a side dish the other night and actually enjoyed them that way, too.

I strongly urge you to make this salad. Open yourself up to something new (you see, both kale and brussels sprouts are fairly new additions to my palate) and something with an incredibly high health factor.

(And yes, it is spelled “brussels sprout” rather than brussel sprouts”)

Kale & Brussels Sprout Salad

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INGREDIENTS

Dressing

• 1/2 cup extra-virgin olive oil, divided
• 1/4 cup fresh lemon juice
• 2 tbsp. Dijon mustard
• 1 tbsp. minced shallot
• 1 small garlic clove, finely grated
• 1/4 tsp. Kosher slat plus more for seasoning
• freshly ground black pepper

Salad

• 2 large bunches of Tuscan kale (that’s the curly-edged version), about 1 1/2 lbs.
• 12 ounces brussel sprouts
• 1 cup finely grated Pecorino cheese
• 1/3 cup almonds with skins, coarsely chopped

DIRECTIONS

1. Dressing: Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Oil will be added later.
2. To prepare kale, rinse and pat dry. Remove center stems. To quickly slice leaves, stack and roll a bunch together, then thinly slice. Spend two minutes massaging leaves between hands to soften them up, which takes away some of the bitterness (strangely, this actually works).
3. To prepare brussels sprout, remove outer layers of leaves, trim off stem, then thinly slice each sprout. Or, use the grater plate on your food processor (not the shredder plate). Add to kale; toss to combine.

Note: Rather than use the massage trick, my sister-in-law mixed the kale and sprouts together, then tossed them in a wok at high heat for about 20 seconds to reduce the bitter sting of the greens, then chilled it in fridge for a few minutes.

1. Measure 1/2 cup olive oil into a cup. Spoon 1 tbsp. oil from cup and place into a small skillet; heat over medium-high heat. Add chopped almonds to skillet; stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to paper towel-lined plate. Sprinkle almonds lightly with salt.
2. Slowly whisk remaining olive oil into lemon-juice mixture (I hold the top part of the whisk between the palms of my hands and slide my palms slowly back and forth to mix the vinaigrette, a method I read about in one of my cookbooks; it works to keep oil from separating from rest of mixture).
3. Add dressing to kale and sprout mixture; toss to coat. Season lightly with salt and pepper, if desired.
4. Add cheese; mix.
5. Garnish with almonds.

Serves 8-10 people.

Do Ahead Tips:

Dressing, kale/sprout mixture, and toasted almonds can be prepared 8 hours ahead. Cover greens and dressing separately and chill. Keep almonds in airtight container and let stand at room temperature. 

SOURCE: adapted from epicurious.com (also in the November Bon Appetit magazine)

Roasted Asparagus

Wishing  you all a Happy New Year! May your 2012 be filled with blessings and joy.

After weeks of posting sweet treats, I thought I’d share something simple yet savory: Roasted Asparagus. I’ve made this with both the thin stalks and the thick ones; the big fat guys work out better, in my opinion–juicier and meatier.

I like to purposely make a lot so I end up with leftovers, then I slice those up and use them to mix with eggs for breakfast. I’ll share a frittata recipe soon and show you how I use the leftovers.

Anyhow, this makes a savory side dish with little effort yet big payoff.

Roasted Asparagus

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INGREDIENTS

• 1 1/2 lbs. asparagus
• 2 tbsp. olive oil
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• optional: 1/4 cup sliced almonds

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Trim ends off asparagus. Spread stalks on a jellyroll pan in an even layer.
3. Pour olive oil over asparagus, then sprinkle with salt and pepper and oregano. Toss to coat.
4. Roast 10 minutes. If using almonds, add them during last 5 minutes.

SOURCE: adapted from food.com

Spicy Refried Beans (Stovetop or Crockpot)

Homemade refried beans–easy, easy, easy! Basically, just dump pinto beans into a pot and simmer in water for a few hours, then add a few spices and salt and voila!

Seriously, it’s that easy.

Okay, so you have to blend it, too. Still easy.

The beans taste quite bland until enough salt is added, so don’t ignore this ingredient. However, add it gradually until the desired taste to suit your buds.

I sauteed finely chopped onions and minced garlic to enhance flavor in addition to the salt. I also sprinkled on some cumin and added some red pepper and paprika to kick up the spiciness. Next time I make this I might try simmering in chicken or veggie stock to see how that impacts the flavor.

Originally, I made this in the summer for the Mexican-themed party we had. Simmering 5 cups of beans makes waaaaaaaaaaaaay too much refried beans for 15 guests! Guess what we ate for days and days and days…

I did go for variety, though, by making a batch of 7-layer dip, tostadas, and refried bean taquitos with the mega leftovers. And I even packed some of it in a Ziploc bag and froze it, which tasted just fine once thawed. Now that was a happy discovery, for it means I can still make large batches and freeze most of it for later use.

Spicy Refried Beans (Stovetop or Crockpot)

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INGREDIENTS

• 2 1/2 cups dry pinto beans
• 3 quarts water (9 cups for crock pot method)
• 2 tbsp. olive oil
• 1 cup onion, finely chopped
• 2 tbsp. minced garlic
• 2 tbsp. red pepper flakes
• 1 tbsp. paprika
• 1 tsp. cayenne pepper
• 1/8 tsp. ground cumin
• 1 cup water
• salt to taste (use 5 tsp. for crock pot method)

DIRECTIONS

1. Rinse the dried beans in water, making sure to get rid of any dirt.
2. Add beans to a Dutch oven or large pot and cover with water–about 4 inches above the beans.
3. Cook the beans for 2 1/2 hours by bringing the water to a boil, then reduce to a simmer and cook covered. Check periodically to make sure water isn’t completely absorbed; otherwise, beans will burn. For crock pot, combine all ingredients and cook on high for 8 hours.
4. Once beans are cooked, drain and reserve excess water.
5. In a large skillet, add olive oil over medium heat. Saute the onions along with the red pepper flakes, paprika, cayenne pepper, and cumin for about 5 minutes. Add to drained beans along with 1 cup of the reserved water. Using an immersion blender or a food processor, blend beans until desired consistency, adding more water as needed.
6. Season with salt as needed (unless you included salt in the crock pot). It will take 2 or more tbsp.
7. Serve with your favorite toppings: diced tomatoes, grated cheddar cheese, sour cream, guacamole…

Yield: about 6 cups

SOURCE: adapted from What’s Gaby Cooking and The Curvy Carrot and Real Mom Kitchen

Fries: Thin Cut and Wedge Cut

In the past few months, french fries have joined my growing skills, and since I shared about hamburgers a few posts back, I thought fries would be a logical accompaniment for that post.

Recently, I came across a recipe for making thin fries like the kind you get at fast food restaurants. I had never considered making those at home, but America’s Test Kitchen included an easy method in their weekly newsletter. Basically, you dump your cut fries into cold oil, heat to boiling, then continue boiling for 25 minutes. Voila! Crispy thin fries. Gotta love the simplicity of the method.

The thin fries cook in 6 cups of peanut oil. I don’t stock peanut oil and was a bit hesitant to spend the money on it. Glad I did because it helps flavor the fries. And I took the leftover oil and saved it for the next time I make the fries.

The wedge cut fries take just a bit more effort but are still easy. I found this particular recipe after hubby requested thick-style fries one night, so I scoured the internet and came across a recipe by the America’s Test Kitchen folks again. This one is a bit odd because you microwave the wedges first to start the cooking process then finish by baking. However, the method ensures a fluffy interior and a crispy exterior.

Each recipe requires a different type of potato, and let me tell ya, it makes a difference. I’ve tried other potatoes and the effect results in disaster. Okay, “disaster” is an exaggeration, but trust the recipes. The Yukon golds for the thin fries have a lighter, delicate texture and flavor that works for the fries. The wedges use russets, which are hearty enough to withstand all the baking and create the fluffy yet firm interior.

If you asked me which recipe I prefer, I couldn’t give you an answer. I like both. Mostly, it depends on the mood we are in or what it’s accompanying. I can tell you that both make regular appearances in our dinner menus, though.

Thin Cut French Fries

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INGREDIENTS

• 2 1/2 lbs. Yukon gold potatoes
• 6 cups peanut oil
• optional: 1/4 cup bacon fat
• kosher salt

DIRECTIONS

1. Square off potato by cutting 1/4-inch-thick slice from each of its 4 long sides. Cut potato lengthwise into 1/4-inch planks. Stack 3-4 planks and cut into 1/4-inch batons. (The English teacher in  me just LOVES the imagery in the metaphorical terms “plank” and “batons”–very fitting for the product resulting from the cuts.)
2. Combine potato batons, oil, and bacon fat (if using) in large Dutch oven.
3. Cook over high heat until oil has reaching a rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes.
4. Using tongs, stir potatoes, gently scraping up any that stick (if not gentle, batons will break), and continue to cook, stirring occasionally, until golden and crisp, 5-10 minutes longer.
5. Using slotted spoon or skimmer, transfer fries to plate covered with paper towels to absorb excess oil.
6. Season with salt and serve immediately.

SOURCE: cooksillustrated.com

Wedge Cut French Fries

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INGREDIENTS

• 6 cloves garlic, minced
• 6 tbsp. oil
• 3 russet potatoes (about 8 oz. each), cut into wedges
• 2 tbsp. cornstarch
• 1 1/2 tsp. kosher salt
• 3/4 tsp. pepper
• 1/2 tsp. garlic powder

DIRECTIONS

1. Adjust oven rack to the lowest position and heat oven to 475 degree F (my fries burned with rack on lowest position, so I move it up to the next position).
2. Combine the garlic and oil in a large bowl and microwave until the garlic is fragrant, about one minute. Transfer 5 tbsp. of the oil (leaving the garlic in the bowl) to a rimmed baking sheet, tilting the sheet to coat it with the oil.
3. Add the potatoes to the bowl with the remaining oil mixture and toss to coat. Wrap tightly with plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3-6 minutes, shaking the bowl every 2 minutes to redistribute the potatoes.
4. Combine the cornstarch, salt, pepper, and garlic powder in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
5. Arrange the potatoes in a single layer on a baking sheet and bake, turning them once, until deep golden brown and crisp, 30-40 minutes.

SOURCE: Pink Parsley Catering who got it from The Best of America’s Test Kitchen

Grilled Zucchini Greek Salad

Our garden continues to produce an abundance of squash and zucchini. In order to not get tired of eating it, I’ve experimented with quite a few recipes (you wouldn’t know it, though, from the minimal amount of posts I’ve written lately!).

One recipe hubby and I liked: Grilled Zucchini Greek Salad. However, our gas grill decided it didn’t want to work, so I altered the recipe by broiling it in the oven. And a few days later, I grilled it in my panini maker. Having the grill marks makes the salad all that much more fun and aesthetic.

Although this is billed as a salad, it can also serve as a veggie side dish, in my opinion. Or you can make it heartier by adding rotini pasta, as I did for a gal pal lunch one day. Or add diced chicken if you want some protein.

The first time I made it, I used regular canned black olives. Those actually have a bit of a rubbery taste (yuck). The next time, I made the effort to purchase Kalamata olives, which, by the way, are quite pricey! But I only used a small portion of the jar, so I’ll get some mileage out of it. Beware, though: Kalamata olives are extremely salty, so go easy on adding them to the dish.

Besides relishing the Mediterranean flavors of this salad, I appreciate the healthiness of it. And, it’s one more way to use up the abundance of garden produce.

Grilled Zucchini Greek Salad

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INGREDIENTS

• 2 small to medium zucchini and/or squash (using both gives color variety to the dish)
• 2-4 medium summer tomatoes, chopped into bite-sized pieces
• 1/4 cup Kalamata olives, cut in half or roughly chopped
• 1/4 – 1/2 cup crumbled feta cheese
• 2 tsp. Greek seasoning (for a substitute for Greek seasoning, use 1/2 teaspoon each dried oregano, dried marjoram, garlic powder, lemon-pepper seasoning, ground mustard and salt; makes 1 tbsp. — from Samnjam)
• vinaigrette dressing
• fresh ground black pepper

DIRECTIONS

1. Preheat grill to high.
2. Cut ends off zucchini/squash and cut into quarters lengthwise (or cut into 3/4 – 1 inch slices).
3. Lightly brush all sides of veggies with olive oil and sprinkle with Greek seasoning.
4. Place on hot grill and cook about 3 minutes or until beginning to soften. Turn, brush with vinaigrette dressing, and cook 2-3 minutes more. Veggies should be slightly firm when you remove them from the grill.
5. Slice grilled zucchini/squash into 1-inch pieces. Add tomatoes and olives. If needed, add more dressing.
6. Sprinkle with feta cheese, season with ground pepper, and serve.

Yield: 2 persons if serving as the main dish

SOURCE: slightly adapted from Kalyn’s Kitchen

Interested in more zucchini recipes? Check these out:

Zucchini Fries

Zucchini Melt

Stuffed Zucchini in Tomato Sauce