• ½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill

  • 1 garlic clove, finely grated

  • ¼ cup white wine vinegar

  • 4 medium summer squash and/or zucchini, cut lengthwise ¼" thick

  • 1 medium red onion, cut through root end into 8 wedges

  • 2 bay leaves

  • Kosher salt, freshly ground pepper

  • 8 oz. feta, crumbled into large pieces

  • 4 banana peppers from a jar, thinly sliced crosswise

  • Generous pinch of crushed red pepper flakes


  • Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.

  • Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.

  • Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.

  • Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.

recipe by Bon Appetit