ZUCCHINI ALFRESCO

2 medium zucchini, cut into 3 inch (7.5 cm) spears
3 tbsp (40 mL) olive oil, divided
2 tbsp (25 mL) white wine vinegar
2 tbsp (25 mL) chopped fresh mint
1 tbsp (15 mL) chopped fresh dill
1 tbsp (15 mL) chopped green onion
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/2 cup (125 mL) shredded feta cheese

Toss zucchini spears with 1 tbsp (15 mL) oil until coated. To make vinaigrette, whisk together remaining 2 tbsp (25 mL) oil and next 6 ingredients (vinegar through pepper) until blended; set aside. Grill zucchini directly on grid, on a grill topper or in a grill wok over medium heat on natural gas barbecue for 10 - 15 minutes or until tender. Transfer zucchini to a serving dish and toss with vinaigrette. Add cheese and toss lightly. Serve warm or at room temperature. Serves 4 - 6.

 
Last updated on February 27, 2017