Grilled Vegetables with Tomato Basil Sauce, Feta and Herbs
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves (grated or finely minced (feel free to use more garlic if you like)
- 2 medium zucchini (sliced lengthwise into ½-inch planks)
- 2 medium yellow squash (sliced lengthwise into ½-inch planks)
- 2 red bell peppers (seeded and quartered)
- 1 bunch asparagus (woody stems removed)
- 1 large red onion (sliced into ½-inch rounds)
- Kosher salt
- Freshly ground black pepper
- One 24-ounce jar Rao’s Homemade® Tomato Basil Sauce
- 4 ounces feta cheese (crumbled)
- ¼ cup fresh basil leaves (finely chopped)
- ¼ cup fresh flat-leaf parsley leaves (finely chopped)
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Preparation
Step 1
Pre-heat a lightly oiled grill (or grill pan) over medium-high heat. (If you have a grill basket, you may want to use it for the asparagus and onion.)
Step 2
In a small bowl combine the olive oil and garlic.
Step 3
Pat the zucchini and squash dry with a cloth or paper towel to remove any excess moisture. Brush the vegetables all over with the olive oil mixture and season them with kosher salt and black pepper.
Step 4
Place the vegetables on the hot grill and let them cook until they’re tender (but not mushy!) and have developed grill marks. The vegetables will have slightly different cooking times: roughly 5 minutes for the asparagus (turn them every 1 to 2 minutes); 7 to 8 minutes for the zucchini and squash (3 to 4 minutes per side); and 8 to 10 minutes for the bell pepper and onion (4 to 5 minutes per side).
Step 5
Meanwhile warm the Tomato Basil Sauce in a medium saucepan until simmering. You can do this on a cooler section of the grill or on the stovetop over medium-low heat.
Step 6
Add the Tomato Basil sauce to the base of a large shallow serving bowl or platter. Arrange the grilled vegetables on top of the tomato sauce. Top with basil, parsley and crumbled feta. Serve warm
Step 7
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