Grilled Zucchini and Red Onion with Mint, Feta and Chili

Steps

1. Step 1

   Heat a grill to medium-high (about 450°F). Scrape the grates clean and oil them lightly.

   10 min · 450°F

2. Step 2

   Slice the zucchini lengthwise into 1/3-inch planks and the onion crosswise into 1/2-inch rounds, keeping each onion round intact. Push a toothpick or short skewer sideways through each onion round so the rings don't fall apart on the grill.

   10 min

   • 1 1/2 lb zucchini (about 3 medium)
   • 1 large red onion
3. Step 3

   Brush the zucchini and onion all over with the olive oil and season generously with salt and pepper.

   • 3 tbsp olive oil
   • kosher salt
   • black pepper
4. Step 4

   Grill the onion rounds first, 5 to 6 minutes per side, until deeply marked and tender enough to pierce easily. Move to a plate and pull out the toothpicks.

   12 min

5. Step 5

   Grill the zucchini planks 2 to 3 minutes per side, until well marked and just tender but not floppy. Transfer to the plate.

   6 min

6. Step 6

   In a small bowl, whisk the red wine vinegar, honey and olive oil with a pinch of salt.

   • 1 1/2 tbsp red wine vinegar
   • 1 tsp honey
   • 1 tbsp olive oil
7. Step 7

   Layer the warm zucchini and onion on a platter, breaking the onion rounds into rings as you go. Spoon the dressing over, then scatter with red pepper flakes, crumbled feta and torn mint. Let sit 5 minutes so the flavors settle, and serve warm or at room temperature with lemon wedges.

   5 min

   • 3/4 tsp red pepper flakes
   • 4 oz feta
   • 1/2 cup fresh mint leaves
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026