The dish hits all the right notes: salty, herby, and just a little bit sweet. It’s a 20-minute sleeper hit!
What to Look for When Buying Squash
Whether you’re buying your yellow squash and zucchini at the grocery store or the farmers market, there are a couple things you should keep in mind. You want to look for small or medium sized squash—larger squash tend to have bitter seeds and a more fibrous skin. Also, look for squash that is free of puncture marks, as they tend to go bad faster.
What Kind of Feta Should You Use?
Buy the blocks of feta that come in a brine instead of the pre-crumbled stuff—it makes a big difference. The brined feta is going to be more moist and flavorful, whereas the pre-crumbled feta can be dry and hard. I promise it’s worth the couple extra seconds it takes to cut or crumble it yourself!
My Favorite Way to Repurpose Leftovers
I recommend making a double batch of this recipe and repurposing it throughout the week! It’s a great addition to a lunch quesadilla, or in a simple pasta for dinner.
Grilled Vegetables to Make This Season
Grilled English Peas Grilled Onions Grilled Romaine Lettuce Grilled Radicchio Salad
Once grill marks appear on both sides and the squash is cooked, remove from the grill. (Slice the zucchini and yellow squash into 1-inch pieces if you desire). Transfer to a serving platter. Garnish with fresh mint and basil leaves and drizzle with the vinaigrette. Season with additional salt and pepper as needed and serve immediately. Did you love this recipe? Give us some stars below!
