Grilled Zucchini and Yellow Squash Stacks With Feta and Black Olives Recipe

Try this amazing recipe with a crust of bread and fresh zucchini and yellow squash from the garden.

| September 2012

  • Grilled Zucchini and Yellow Squash
    If you've got a good harvest of zucchini and yellow squash, try this Grilled Zucchini and Yellow Squash Stacks with Feta and Black Olives Recipe.
    Photo By Fotolia/Soyka
  • The Gardener and the Grill
    “The Gardener & the Grill” is the must-have resource for eager and experienced grillers and gardeners alike with seasonal recipes, tips on grilling for preserving and more than 100 vegetarian and meat recipes.
    Cover Courtesy Running Press

  • Grilled Zucchini and Yellow Squash
  • The Gardener and the Grill

Authors Karen Adler and Judith Fertig are wondering, “How does your garden grill?”  Celebrate your garden harvest by grilling, roasting and smoking to perfection each fruit and vegetable with their new cookbook, The Gardener & the Grill (Running Press, 2012). Grilling what you grow gives you twice the sense of accomplishment, so check out this savory grilled zucchini and yellow squash recipe taken from Chapter 2, “Appetizers.” 

As a tapas- or meze-style appetizer with grilled bread or as a side dish, this dish makes the most of two vegetables that can be bland if cooked another way. Before you go out to the grill, make the filling. If you like, add a dipping sauce of your favorite garlicky vinaigrette. All you need with this is a loaf of good, crusty bread. Yum!

Grilled Zucchini and Yellow Squash Stacks With Feta and Black Olives Recipe 

Makes 4 servings 

Feta-Olive-Lemon Filling
1 cup (8 ounces) crumbled feta cheese
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup finely chopped pitted kalamata or niçoise olives
2 tablespoons finely chopped green onions (white part with some of the green)
1 teaspoon grated lemon zest



Zucchini and Squash Stacks
1 large Japanese eggplant, ends trimmed and sliced lengthwise into 1/2-inch-thick strips
1 medium-size zucchini, ends trimmed and sliced lengthwise into 1/2-inch-thick strips
1 medium-size yellow summer squash, ends trimmed and sliced lengthwise into 1/2-inch-thick strips
Olive oil, for brushing
Fine kosher or sea salt and freshly ground black pepper to taste

Prepare a hot fire in your grill.

GRACE HALLETT
6/22/2013 1:16:32 AM

Hmm, this is only half the recipe instructions... By the name of the recipe, I assume you are supposed to stack the eggpland, zucchini, and squash with filling between. Then what? Cook more? Serve as is? It starts out great, and would probably be delicious, if I knew how to finish it.







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