Over Easter weekend when I came home with a good friend of mine from school, she was amazed by how delicious the asparagus were that we served and wanted to know the secret. It's so simple- grill them!
Spring/Summer we grill, fall/winter we sautee or broil. The methods are so quick and easy, but yield the most delicious vegetables. As steaming or microwaving vegetables leaves them with little flavor and a weird texture, grilling them intensifies their flavors and upon biting them they almost seem to burst with flavor inside your mouth, a little flavor explosion each time you dig in.
Now that you all know how much I love grilled vegetables, it's time to move on to the feta sauce. Or should I say creamy-tangy-alittletasteofheaven-goeswithanything-wasscrapingthebowlafterwards- feta sauce. There really is no word to describe it. Especially since it was only the day before that I finally caved and tried feta for the first time, and from that moment on I was hooked.
The sauce really is amazing though. It paired beautifully with these grilled vegetables, but would also be perfect with some lamb kabobs, a spread for a sandwich, or even drizzled over salad. You know that when a recipe is this versatile, it has to be good.
Grilled Vegetables with Tangy Feta Sauce
1 pint cherry tomatoes
2 cups fresh green beans
1 zucchini, sliced lengthwise
1/4 cup olive oil, divided
freshly ground salt & pepper
1/2 cup feta
1/4 cup sour cream
2 garlic cloves, chopped
juice & zest of half a lemon
2 tbs. water
1/4 cup fresh basil
Place tomatoes, green beans and zucchini on a large square of foil and drizzle with 1 tbs. olive oil. Season with salt and pepper. Grill for about 10 minutes or until they are thoroughly cooked and you want to eat one right then and there.
In a food processor, combine the feta, sour cream, water, lemon juice/zest and garlic cloves and process until smooth. Slowly add in the the remaining olive oil and lastly the fresh basil. Spoon alongside the cooked vegetables, or whatever your heart desires!