Serena Wolf’s Grilled Vegetables with Tomato Basil Sauce, Feta and Herbs
Simple and so inviting: arrange a variety of seasonal vegetables—grilled until gorgeously tender, yet still crisp—over a bed of our lively tomato basil sauce. Then cover everything with a generous amount of fresh herbs and crumbles of briny feta just before everyone helps themselves.
1/3 cup extra-virgin olive oil
3 garlic cloves, grated or finely minced (feel free to use more garlic if you like)
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
Freshly ground black pepper
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
Pre-heat a lightly oiled grill (or grill pan) over medium-high heat. (If you have a grill basket, you may want to use it for the asparagus and onion.)
In a small bowl combine the olive oil and garlic.
Pat the zucchini and squash dry with a cloth or paper towel to remove any excess moisture. Brush the vegetables all over with the olive oil mixture and season them with kosher salt and black pepper.
Place the vegetables on the hot grill and let them cook until they’re tender (but not mushy!) and have developed grill marks. The vegetables will have slightly different cooking times: roughly 5 minutes for the asparagus (turn them every 1 to 2 minutes); 7 to 8 minutes for the zucchini and squash (3 to 4 minutes per side); and 8 to 10 minutes for the bell pepper and onion (4 to 5 minutes per side).
Meanwhile warm the Tomato Basil Sauce in a medium saucepan until simmering. You can do this on a cooler section of the grill or on the stovetop over medium-low heat.
Add the Tomato Basil sauce to the base of a large shallow serving bowl or platter. Arrange the grilled vegetables on top of the tomato sauce. Top with basil, parsley and crumbled feta. Serve warm.