- Level
- easy
- Prep Time
- 15 mins
- Cooking Time
- 20 mins
- Serves
- 4
Ingredients
- 1
- zucchini, diced
- 1
- small red onion, chopped
- 2 tbsp
- olive oil
- 30 ml
- 1 ½ cups
- cherry tomatoes, quartered
- 210 g
- 1 tbsp
- tomato paste
- 15 ml
- 7 oz
- feta cheese, cut into two thick slices (see note)
- 200 g
- ⅓ cup
- kalamata olives, pitted and halved
- 65 g
- 2 tbsp
- flat-leaf parsley leaves
- Pita or baguette, for serving
Directions
- Step 1
- Preheat the grill, setting the burners to high.
- Step 2
- In a cast iron or stainless steel skillet off the heat, combine the zucchini, onion and oil. Place the skillet on the grill. Close the lid of the barbecue. Cook for 10 minutes or until the vegetables are tender, stirring a few times.
- Step 3
- Add the cherry tomatoes and tomato paste to the skillet. Mix well. Close the lid of the barbecue. Continue to cook for 5 minutes.
- Step 4
- Add the feta and olives to the skillet. Close the lid of the barbecue. Continue to cook for 5 minutes or until the feta is warmed through. Remove the skillet from the heat.
- Step 5
- Place the skillet at the centre of the table. Sprinkle with the parsley. Serve with pita or baguette.
Tips
This recipe can be made with a variety of feta. Feta cheese made with cow’s milk, goat’s milk, sheep’s milk or a mix of different types of milk will all work in this recipe.
