Grilled Vegetable Stacks with a Feta Salsa

It’s been a scorcher the last two weeks but that hasn’t stopped us from being outdoors.  Summer for us automatically means using the barbeque more – and we grill anything! Of course we grill the usual suspects such as meat, chicken, fish and veggies.  But we also love grilled bread, pizza, artichokes, onions, romaine lettuce, radicchio, Belgium endive, peaches, pineapple, corn on the cob, flatbread, lemons, halloumi cheese…phew! and that’s only the beginning.  Just about anything you cook inside can be taken outdoors.  For dessert think outside the kitchen box and try grilling pound cake slices, banana nutella s’mores, banana split, watermelon etc.  All stone fruits work well on the grill and they end up with a sweeter taste.

Serves 4 as a side
1 cup Greek feta cheese, crumbled
zest of 1 lemon
1 clove garlic, minced
1/2 cup Kalamata olives, chopped
olive oil
zucchini, sliced
eggplant, sliced
yellow summer squash, sliced

Combine feta, lemon zest, garlic, and olives in a small bowl. Add enough olive oil to moisten the feta mixture; stir to combine. Preheat bbq to 350f. Lightly brush olive oil on the veggies, season and grill both sides until cooked – about 5 minutes depending on how thick the slices are. Remove from heat. To serve, place an eggplant slice on a plate followed by a spoonful of feta salsa, slice of zucchini, another spoonful of feta salsa and topped with summer squash slice. Top the summer squash with a small spoonful of the feta salsa. Drizzle with olive oil and serve.

The Culinary Chase’s Note: These grilled vegetable stacks can be prepared straight from the grill or served at room temperature. Either way you’re going to love the flavors. Enjoy!