Grilled Summer Vegetables with Herbed Cheese
The recipe for grilled summer vegetables with herbed cheese came to me when I was driving home from the farmer’s market. I love to shop from local farmers and producers. This time at the market there were so many beautiful summer vegetables. I filled my bag with fresh produce, and I wanted to create new recipes right away.
If you know me, you know how much I love feta cheese. I grew up eating it and I crave it every single day. I literally add feta to every meal. That is why the first thing I thought about when I bought these fresh summer vegetables was to grill them and crumble some feta on top. Then I remembered that I have so many fresh herbs in the backyard garden that would go great with the veggies. So, to top them off I cut a few fresh sprigs and I chopped them finely in a bowl. To the same bowl I added some homemade yogurt and crumbled some feta and stirred everything very well. That is how simple is to make the herbed cheese for this recipe. The result was so good that I had to share it with you.
Why should you make this recipe?
Like most of my recipes this one is not only delicious but very nutritious too. I highly recommend eating fruit and vegetables that are in season. They will provide maximum flavor and nutrition. The vegetables in this recipe are seasoned with heart healthy olive oil, some salt and grilled. They are rich in vitamins, fiber and antioxidants. Getting full on vegetables will help your immune system and prevent diseases. The feta will increase your calcium intake, which strengthens your bones, teeth and nails.
The recipe is also naturally gluten free. This makes it suitable for people with gluten intolerance, diabetics and people on low carb diet.
You can serve the grilled summer vegetables with herbed feta as an appetizer or a side dish. They could also be prepared for family gathering. I would also enjoy them as a light lunch or dinner.
Grilled Summer Vegetables with Herbed Cheese
Ingredients
- 1 medium sized zucchini sliced to ¼ inch thick rectangles
- 1 medium sized yellow squash sliced to ¼ inch thick rectangles
- 5 mini peppers Sliced in two halves, stems and seeds removed
- 5 green onions sliced to thirds
- 2 corn on the cob cleaned from outer leaves, silks and tassels
- 2 Tbsp olive oil
- salt and pepper to taste
For the herbed cheese
- 6 oz feta cheese
- 1 Tbsp Plain or Greek yogurt whole
- ¼ cup finely chopped herbs (dill, parsley and garlic chives or spring garlic)
Instructions
- Preheat the grill or a grill pan to medium-high. Wash, clean and cut the vegetables. Peppers in half, green onions in thirds, zucchini and squash to ¼ inch thick rectangles
- Add the sliced zucchini, peppers and onions in a bowl and season them with salt and pepper and about a tablespoon of olive oil. Stir them well. Brush some olive oil on the corn too. Then season with salt and pepper.
- Place all vegetables on the hot grill (green onions, corn, zucchini , squash, mini peppers). Grill for about 2 minutes per side or until visible grill marks appear.
- While the vegetables are grilling make the herbed cheese. In a bowl crumble the beta, add finely chopped dill parsley and garlic chives and a tablespoon of yogurt. Use a fork to stir well.
- Using a sharp knife and a cutting board cut the corn off the cob. Arrange the grilled vegetables on a platter or a large plate.
- Use a teaspoon to top the vegetables with the herbed cheese. Drizzle with some more olive oil if needed.
- Store leftovers in the fridge for 2-3 days.
