Recipes Barbecued zucchini with feta and lemon

Recipes Barbecued zucchini with feta and lemon

Recipes Barbecued zucchini with feta and lemon

Recipes Barbecued zucchini with feta and lemon Loaf of bread crisps, creamy feta, pint-sized pine nut products and refreshing mint blend beautifully with soft skinny strips of green and gold zucchini. Barbecued zucchini with feta and lemon

Ingredients

  • 2 tablespoons pine nuts
  • 1 piece Lebanese bread, split
  • 80ml (1/3 cup) olive oil
  • Pinch of sea salt flakes
  • 1 lemon
  • 3 natural zucchini, cut lengthways into 4mm-thick slices
  • 3 yellow-colored zucchini, cut lengthways into 4mm-thick slices
  • 1/3 mug fresh mint leaves
  • 75g feta, crumbled

Method

  • Stage 1

    Preheat stove to 200�C. Place the pine nuts on a baking tray. Bake regarding 5 minutes or until light golden. Transfer to a small bowl.

  • Stage 2 Place Lebanese bread on the tray. Brush with 2 teaspoons of oil. Spread with sea salt and pepper. Cook for 3-4 minutes each side or until golden. Set aside to cool. Crack into large pieces.
  • Step 3

    Meanwhile, make use of a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small sharp knife to eliminate white pith from rind. Cut rind into very thin strips. ) Juice the lemon. Whisk together the lemon zest, 1 tablespoon of lemon juice and 2 tablespoons of oil in a small jug. Season with salt and pepper.

  • Step 4

    Preheat a barbecue grill on high. Place the combined zucchini and remaining oil in a great bowl and combine. Cook the zucchini for 2 minutes each side or until golden and tender.

  • Step 5 Combine the zucchini, mint and three-quarters of the dressing inside a bowl. Arrange half the zucchini combination and half the bread on a serving platter. Top with remaining zucchini, bread, pine nuts and feta. Drizzle on the staying dressing. Serve.