By Victoria Hart Glavin of Tiny New York Kitchen
If you don’t have a grill then cook these zucchini in a grill pan. When I’m in my New York apartment I “grill” everything in my grill pan.
Ingredients
- 3 Medium Zucchini (Unpeeled & Cut Into 1/2 Inch Thick Slices)
- 2 Medium Yellow Squash (Unpeeled & Cut Into 1/2 Inch Thick Slices)
- 1 Small Yellow Onion (Cut Into Wedges)
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 3 Tablespoons Olive Oil
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Fresh Rosemary (Finely Chopped)
- 1/4 Cup Feta Cheese (Crumbled)
Coat your grill (or grill pan) with oil. Preheat grill to a medium heat. In a large-size shallow dish combine, zucchini, squash, and onions. Season with salt and pepper. Drizzle with olive oil and lemon juice. Toss to coat. Place vegetables on grill rack. Grill 4 minutes per side. Remove from grill and transfer to serving plate. Sprinkle with rosemary and feta cheese. Serve warm or at room temperature.
Prep Time: 10 Minutes
Cook Time: 8 Minutes
Total Time: 18 Minutes
Serves 4
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.