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My Grilled Zucchini and Peppers with Feta cheese drizzled with a delicious lemony Dijon vinaigrette. You will think you’ve been transported to a restaurant on the Mediterranean. Serve warm or room temperature.

Drizzling Dijon vinaigrette over grilled zucchini

Colorful green and yellow summer squash (courgettes) and sweet peppers make this an eye pleasing dish. The combination of the smoky grilled vegetables combined with salty, tangy feta and a well-balanced dressing. This is one of my most favorite summer side dishes and you are going to love this!

This grilled zucchini recipe is a culinary journey to the Mediterranean. Fresh, colorful, and visually stunning, it embodies the same principles as my Tomato Carpaccio.  Enjoy it warm as a side dish or on a bed of arugula/rocket as a hearty zucchini salad. It makes for a pretty presentation when you display the dish on a white, round serving platter.

Grilled green and yellow squash slices and red and yellow peppers

Grilling Summer Squash/Courgettes

They are one of my favorite vegetables to grill and cook very quickly. They’re ready when they have their distinct grill marks. To make this easier to eat, I like bite-size pieces cut into ¼-inch/½-cm thick slices. Any thinner and they will not hold their shape / stay intact after all the moisture is cooked out.

If you don’t have an outdoor grill, or the weather is not great, you can use an indoor grill pan.

Along with the zucchini, I love the added sweetness from the mini sweet peppers that are in season in the summer. To highlight the natural flavors of these summer stars, I keep the preparation simple.  A quick brush of olive oil and a sprinkle of dried oregano, salt, and black pepper is all it takes.  You can also use herbs de Provence or Italian seasoning, they choice is yours. Important tip:  Stick with dried herbs for grilling, as fresh herbs tend to burn easily on the hot grates.

A slice of zucchini and grilled pepper on a fork

Feta Cheese

The feta is the best choice for this dish. It adds a tangy, slightly salty element that words so well with the smoky grilled vegetables and dressing.

 Topping Options 

This recipe is very customizable. While salty feta cheese is my classic choice, feel free to explore other toppings to create your perfect plate:

  • Fresh Herbs: A sprinkle of fresh mint or fresh basil adds a burst of invigorating fragrance and a touch of coolness.
  • Sharp and Sweet: Thinly sliced red onion offers a delightful bite and a touch of sweetness that beautifully complements the grilled vegetables.
  • A Nutty Twist: Swap the feta for Parmesan cheese for a saltier and nuttier flavor profile.
Grilled squash slices topped with crumbled feta cheese, peppers and chopped chives

Grilled Zucchini Mediterranean-Inspired Dressing

The dressing is so simple and very Mediterranean. It’s my go-to Dijon vinaigrette that I use for everything from simple salads to my Grilled Shrimp Cobb. For this recipe, I like to use apple cider vinegar in the dressing. Its subtle apple notes and touch of sweetness complement the grilled vegetables beautifully.  However, feel free to use any other light-colored vinegar you prefer, such as white wine vinegar or champagne vinegar.  Important note:  Balsamic vinegar’s strong flavor profile dark color will not work for this dressing.

If you’ve made this Grilled Zucchini and Peppers with Feta, please leave a star rating in the recipe card, you can also leave a comment or question below.

Yield: 4

Grilled Zucchini and Peppers with Feta

Zucchini and yellow squash on a white round platter with arugula peppers and feta

Grilled green zucchini and yellow squash and peppers topped with crumbled feta cheese and Dijon vinaigrette.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • For the dressing:
  • 1 tablespoon apple cider vinegar
  • 1 ½ teaspoons fresh lemon juice
  • ¼ teaspoon Dijon mustard
  • ½ teaspoon honey
  • ¼ cup (60 ml) extra virgin olive oil
  • ¼ teaspoon salt (or to taste)
  • Small pinch ground black pepper
  • For the vegetables:
  • 2 green zucchini/courgette, cut into ¼-inch/½ cm thick slices
  • 2 yellow summer squash, cut into ¼-inch/½ cm thick slices
  • Extra virgin olive oil
  • Dried oregano or Italian seasoning
  • 8 mini sweet peppers or 2 large peppers, stems and seeds removed and cut into large pieces
  • ½ cup (25 grams) feta cheese crumbles
  • Fresh arugula/rocket leaves
  • 2 tablespoons chopped chives

Instructions

  1. For the dressing:
    To a bowl add the vinegar, lemon juice, Dijon and honey, whisk to combine. Continue to whisk while slowly drizzling in the olive oil until well combined. Add salt and pepper, adjust to your taste. Set aside.
  2. For the vegetables:
  3. Preheat outdoor grill.
  4. Brush the vegetables with olive oil, dried oregano (or Italian seasoning) on both sides.
  5. Add the vegetables to the hot grill and cook only a couple of minutes per side until there are grill marks. Remove and chop the peppers into bite-size pieces.
  6. Arrange arugula/rocket on a large platter and add the vegetables in an even layer. Top with feta, dressing and chives.

Notes

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 247Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 17mgSodium 322mgCarbohydrates 16gFiber 5gSugar 11gProtein 7g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Mediterranean / Category: Side dishes