- 2 lb zucchini, no longer than 8 inches each
- Vegetable oil
- 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.