These zucchini planks absorb the zesty marinade, then hit the grill for a smoky finish. Fresh herbs and briny feta cheese balance the flavor. This versatile side dish pairs well with grilled chicken, steak or fish.
Ingredients
- ¼ cup extra-virgin olive oil
- 2 tablespoons white-wine vinegar
- 1 tablespoon salt-free za'atar
- 1 tablespoon chopped fresh mint, plus more for garnish
- 1 tablespoon chopped fresh basil, plus more for garnish
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- 1 ½ pounds zucchini (about 4 large), cut into 1/4-inch-thick planks
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped unsalted pistachios
Directions
- Whisk oil, vinegar, za'atar, mint, basil, mustard and salt together in a large bowl or shallow container. Add zucchini; toss to coat. Cover and let stand at room temperature for 20 minutes.
- Meanwhile, preheat grill to medium-high (400°F to 450°F). Remove the zucchini planks from the marinade, allowing excess to drip off (reserve the marinade). Oil the grill grates. Grill the zucchini, uncovered, until tender, 1 to 2 minutes per side.
- Transfer the grilled zucchini to a large platter. Top with the reserved marinade, feta and pistachios. Sprinkle with additional mint and basil before serving, if desired.