Description
A vibrant and healthy recipe featuring a medley of grilled vegetables served with a warm, rich tomato basil sauce, topped with crumbled feta cheese and fresh herbs. Perfect for appetizers, sides, or a light lunch, this dish combines smoky grilled flavors with fresh Mediterranean ingredients for a satisfying vegetarian experience.
Ingredients
Vegetables
- 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
Sauce and Toppings
- 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
Other Ingredients
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves, grated or finely minced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the Grill: Pre-heat a lightly oiled grill or grill pan over medium-high heat. If available, use a grill basket for the asparagus and onion to prevent them from falling through the grill.
- Prepare the Garlic Olive Oil: In a small bowl, combine the extra-virgin olive oil with the grated or finely minced garlic to create a flavorful brush-on mixture.
- Prepare the Vegetables: Pat the zucchini and yellow squash dry with a cloth or paper towel to remove excess moisture. Brush all the vegetables thoroughly with the garlic olive oil mixture. Season all sides with kosher salt and freshly ground black pepper to taste.
- Grill the Vegetables: Place the vegetables on the hot grill. Cook asparagus for about 5 minutes, turning every 1 to 2 minutes to avoid burning. Grill zucchini and squash for 7 to 8 minutes total, flipping 3 to 4 minutes per side until tender with grill marks. Grill the bell peppers and red onion for 8 to 10 minutes, flipping every 4 to 5 minutes until softened and charred.
- Warm the Tomato Basil Sauce: While grilling, pour the Rao’s Homemade Tomato Basil Sauce into a medium saucepan and warm it over medium-low heat on the stovetop or on a cooler section of the grill. Heat until simmering, stirring occasionally.
- Assemble the Dish: Spread the warmed tomato basil sauce evenly across the base of a large shallow serving bowl or platter. Arrange the grilled vegetables on top of the sauce in an attractive layer.
- Garnish and Serve: Sprinkle the crumbled feta cheese over the grilled vegetables. Top with the finely chopped fresh basil and flat-leaf parsley leaves. Serve the dish warm to enjoy the combination of smoky, fresh, and savory flavors.
Notes
- Use a grill basket for smaller or more delicate vegetables like asparagus and onion rings to prevent falling through the grill grates.
- Adjust the amount of garlic according to your taste preference for a stronger or milder garlic flavor.
- Patting vegetables dry helps achieve better grill marks and prevents steaming.
- For a vegan version, omit the feta cheese or substitute with a plant-based cheese alternative.
- Serve immediately while warm for the best flavor and texture.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.