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Grilled Zucchini Salad


  • 2 lb zucchini, no longer than 8 inches each
  • Vegetable oil
  • Salt
  • 1 clove fresh garlic, minced
  • 1 tsp oregano
  • 1⁄2 C crumbled feta cheese
  • 1⁄4 tsp cayenne pepper
  • 2 tsp apple cider or other vinegar


Recipe by Sarah Fritschner

Trim zucchini and slice lengthwise about 1⁄2-inch thick.

Brush with oil, sprinkle with a little salt, and cook over hot coals until brown, about 3 minutes per side.

Place in a flat serving dish.

Combine garlic, oregano, feta, and cayenne.

Stir to distribute evenly.

Sprinkle vinegar over zucchini then sprinkle with feta mixture.

Serves 6. Serve warm or at room temperature.

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