Grilled Zucchini and Onions

If you have ever grown zucchini you know that these plants have a life of their own.  The leaves are huge and they hide the zucchini from the sun and from you if you are not careful!  It seems a zucchini on the vine can go from “almost ready” to the size of a baseball bat overnight.  At this point they are good for the compost pile or if you are a Good Hallman Woman you would use the zucchini to make relish.  Good Hallman Women also sit at meals and make sure everyone is taken care of before themselves.  Sorry to my beloved Mema but I have not made the best Hallman Woman.

I love to put zucchini in things like soups and spaghetti sauce and even quick breads but I am always looking for a side dish.  After exploring some recipes on the internet, I decided to marinate the zucchini in Italian Dressing and then grill. Then random statements helped create the rest of this dish.  My husband commented on how we had too many onions in the pantry – what was I planning on doing with them?  My son commented on how he loves feta cheese – when was I making something with feta?  And ta-da… Grilled Zucchini with Onions!

This was excellent!  A little forethought needed to slice the zucchini and marinate them.  I left them in the refrigerator for about 2 hours but I think you could probably go with a little less time.  I used regular yellow onions but next time I may use sweet Vidalia onions.  I did not marinate the onions.  Tossing a little feta on while the whole mix was still warm completed the dish.

Grilled Zucchini and Onions

Start with 3 medium zucchini and slice them longways in about 1/4 inch slices.  Place them in a sealable plastic bag along with 1/4 cup of your favorite Italian salad dressing. I used Ken’s Northern Italian Lite.  Shake the bag to be sure to coat all of the zucchini.  Refrigerate for at least an hour.

Preheat the grill to medium heat.  Peel two large onions and slice them into 3/8  inch slices.  Coat the grill rack with non-stick spray and place the zucchini and onions on the grill.  Grill them until they are soft and have grill marks.  Take them off the grill, chop into bite size pieces and toss in a bowl.  Top the vegetables with two tablespoons of crumbled feta.  Serve and enjoy!

I actually had to let this sit for a while before dinner and it was still wonderful.  The kids both asked for a repeat performance and when I told my son I was blogging this recipe his response was “yum!”.  Maybe I am just an updated Good Hallman Woman.

~ The Mildly Manic Mom