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Categories:
summer mint leaves kosher salt extra-virgin olive oil black pepper red wine vinegar shallot honey mustard Feta cheese parsley
Viewed: 26 - Published at: a year agoIngredients
- 1 pound assorted summer squash (such as pattypan, zucchini, or zephyr)
- 1/2 cup packed fresh mint leaves
- 1 teaspoon kosher salt
- 1/2 cup plus 2 Tbsp. extra-virgin olive oil, divided
- 1/2 teaspoon black pepper, divided
- 1/3 cup red wine vinegar
- 2 tablespoons finely chopped shallot (from 1 shallot)
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 2 ounces feta cheese, crumbled (about 1/2 cup), divided
- 1/4 cup packed fresh flat-leaf parsley leaves
Method
- Preheat grill to medium (350°F to 400°F). Cut larger squash into 1-inch-thick slices; leave any smaller squash whole. Place squash, mint, salt, 2 tablespoons of the oil, and 1/4 teaspoon of the pepper in a small bowl; toss to coat. Let stand 20 minutes.
- Meanwhile, stir together vinegar, shallot, honey, mustard, 1/4 cup of the feta, and remaining 1/4 teaspoon pepper in a small bowl. Gradually whisk in remaining 1/2 cup oil.
- Grill squash until slightly charred and tender, about 5 minutes per side. Transfer squash to a serving platter; drizzle with 3 tablespoons of the vinegar dressing. Sprinkle with parsley and remaining 1/4 cup feta. Serve immediately with remaining dressing.
