Ingredients:

  • 2 medium zucchini (approx 1 lb / 450g), sliced into 1/4-inch thick planks
  • 2 tbsp avocado oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, minced finely
  • 1/4 tsp salt
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, thinly sliced into half-moons
  • 3 tbsp fresh parsley, chopped

Instructions:

  1. Slice zucchini into long planks and pat them completely dry with a paper towel to ensure a proper sear.
  2. Heat a grill pan over medium-high heat until a drop of water evaporates instantly.
  3. Lightly brush zucchini planks with avocado oil and season with salt and pepper.
  4. Grill zucchini for 3–4 minutes per side until deep mahogany-colored grill marks appear and edges are caramelized.
  5. Transfer the warm zucchini to a large mixing bowl.
  6. In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, and salt.
  7. Pour the vinaigrette over the grilled zucchini and toss gently to coat.
  8. Fold in the crumbled feta cheese, halved Kalamata olives, sliced red onion, and chopped fresh parsley.