Grilled Summer Squash and Red Onion with Feta - Memorial Day is Grilling Day!

Memorial Day marks the beginning of summer vacation, peak season at amusement parks, the summer box office, the opening of campgrounds, and most importantly - the high season of barbecue! Just two weeks away, it’s time to get your menu ready for this hallowed day of feasting because Memorial Day is Grilling Day! For a lovely side dish that will not disappoint, try Grilled Summer Squash and Red Onion with Feta, featuring roasted veggies topped with tangy vinegar and garlic and salty feta.

Pulling from a technique called escabeche, we will take a different approach for this dish of marinating after grilling. After grilling the squash and red onion over medium-high heat until beautiful grill marks form, arrange them on a serving platter with feta and bay leaves. Cover the veggies with a marinade of white wine vinegar, garlic, and olive oil and let it sit for at least 15 minutes before serving. The acid will preserve and combine for a beautiful pairing of texture and flavor. Say goodbye to soft, bland squash this summer and hello to amazing new recipes because Memorial Day is Grilling Day!

Serves 4

Grilled Summer Squash and Red Onion with Feta Ingredients

• ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for the grill
• 1 garlic clove, finely grated
• ¼ cup white wine vinegar
• 4 medium summer squash and/or zucchini, cut lengthwise ¼" 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

Grilled Summer Squash and Red Onion with Feta Directions

1. Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in a small bowl to combine; set marinade aside.
2. Toss squash, onion, and bay leaves on a rimmed baking sheet with the remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
3. Arrange squash and onion on the grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on the second side for about 2 minutes until tender and starting to release liquid. Transfer squash back to baking sheet. Grill onion, occasionally turning, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
4. 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.