A simple idea for an excellent appetizer.
Ingredients
- 1 medium zucchini
- sea salt and freshly ground black pepper
- 1 clove garlic, finely chopped
- 2 teaspoons freshly grated ginger
- 2 – 3 tablespoons extra virgin olive oil
Feta Cheese, Mint, and Red Pepper Sauce:
- 2 teaspoons mustard
- 2 tablespoons crushed red pepper, ground in a mortar
- 4 – 5 tablespoons first cold pressed olive oil
- 2 tablespoons lemon juice
- 1 cup fresh mint leaves
- 100 g feta cheese, crumbled
Preparation
Zucchini: Rinse the zucchini, cut it in half lengthwise, then crosswise into smaller pieces. Season with salt and freshly ground pepper. Rub with garlic and ginger, then coat with olive oil. Set aside while preparing the sauce or for about half an hour.
Feta Cheese, Mint, and Red Pepper Sauce: In a salad bowl, place the mustard, add crushed red pepper and mix with first cold pressed olive oil and lemon juice. Place mint leaves and crumbled feta cheese on top. Set aside while preparing the zucchini.
Arrange the zucchini on a medium-hot grill rack and grill for about 4 minutes until it gets dark stripes and is soft on the grilled side. Then, flip it over and grill for another 4 minutes. Transfer the zucchini to the salad bowl with the sauce and gently mix. Serve with bread as an appetizer or as a side dish for grilled meats or poultry.
