• 6 small zucchini, quartered lengthwise
• 1 large red onion, cut into ½” slices
• ¼ c. plus 2 Tbs. extra virgin olive oil
• 1 Tbs. chopped fresh thyme
• 1 Tbs. fresh lemon juice
• 1 ¼ c. feta, crumbled
• 1/3 c. pitted kalamata or nicoise olives, chopped
• salt and pepper

Sprinkle zucchini with 1 tsp. salt and set on baking sheet lined with paper towels. Let sit for 15 minutes, then pat dry and cut into 2” pieces. Brush zucchini and onion slices with 2 Tbs. of olive oil, sprinkle with 1 ½ tsp. thyme and some black pepper. Sprinkle onions lightly with salt.

Prepare a medium-hot grill. set the vegetables on grill, cover if using a gas grill, and cook without touching so that the vegetables brown and get good grill marks, about 4 minutes. Flip and continue cooking so that other sides brown and the zucchini is just tender, about 5 minutes.

Transfer zucchini to a serving platter and continue to cook onions over a cooler part of fire until they start to soften (10 more minutes).  Add onions to platter with zucchini.

In a small bowl, whisk lemon juice, ½ tsp. salt and remaining ¼ cup of olive oil together with 1 ½ tsp thyme and black pepper. Drizzle over vegetables. Sprinkle with feta and olives and serve immediately or let sit for up to 1 hour at room temperature before serving.

Serves 8.

From Fooday 8/7/07