Grilled Vegetables with Salsa Verde and Feta
Servings Prep Time
4-6 20
Cook Time
Servings Prep Time
4-6 20
Cook Time
  • 2 medium zucchinisliced 1/4 inch thick on a bias
  • 1bunch spring onionstop half cut off
  • 1 large tomato, firm ripecut in 8 sections
  • 1 red bell pepperseeded and sliced 1/4 inch thick
  • 1cup fresh basil leaves
  • 1cup fresh parsley
  • 1cup fresh cilantro (coriander)
  • 1 garlic clove
  • 1Tbsp chopped onion or shallot
  • 1/3cup extra virgin olive oilplus more for grilling
  • 1Tbsp red wine vinegar
  • 1inch piece of jalapeño pepperchopped
  • salt and freshly ground pepper
  • 3tbsp crumbled feta cheese
  • 1Tbsp canola oilfor brushing grill
  1. Make the salsa verde: cut off the lower stems of the herbs up to where the leaves start and discard them. Measure a cup of each herb. Use a blender or food processor and blend together basil, parsley, cilantro, onion, garlic, jalapeño, salt and freshly ground pepper to taste, and olive oil until it has a pesto consistency. Transfer into a small bowl and set aside.
  2. Meanwhile, prepare a stovetop grill pan on medium/high heat. Brush the grill with canola oil . Drizzle a little olive oil on the vegetables. Season them with salt and freshly ground black pepper to your taste and toss to coat. Grill zucchini, red bell pepper 3 to 4 minutes on each side until you see grill marks. For the spring onion and tomatoes, they cook faster so grill it for only 1-2 minutes on each side. (Grilling can be done on an outdoor grill but use a grill basket or grill pan as vegetables tend to fall off in between the grates)
  3. Arrange grilled vegetables in rows on a platter. Top with prepared salsa verde and crumbled feta. Drizzle with a little more olive oil.