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Creamy Feta Vinaigrette with Grilled Vegetables

July 16, 2009

Last night we grilled grouper, which I’ve talked about doing for weeks since the price was pretty low at the farmer’s market.  The grouper was even better than I remember.  It’s a really firm white fish that has a texture between fish and lobster.  So good- but that’s not really what this post is about, other than a plug for grouper.  To accompany the fish, we made grilled vegetables with a creamy feta vinaigrette poured over it.  It’s a really simple combination of pureed feta with red wine vinegar, olive oil and some oregano, but it really elevated the grilled vegetables into something special.  It makes enough that you could probably have some leftovers for salad.  The key to this recipe is using good feta- the kind that’s packed in water is usually a lot creamier than other kinds and will make for a smooth dressing.  I also scaled the olive oil way back and used some of the water the feta was packed in as a substitute.  This recipe is adapted from Food & Wine and makes about 3/4 c of dressing and serves 4-6.


3 oz. crumbled feta cheese, about 3/4 c (use good feta, preferably the kind packed inwater)

2 1/2 T red wine vinegar (I only had balsamic on-hand, which was delicious, but made it a light taupe color)

1/2 t dried oregano

4 T water

2 T olive oil

2 large zucchini

2 large yellow squash

1 large eggplant


Combine feta, red wine vinegar, water, oregano and olive oil in a blender and process until smooth.  Add more water or olive oil if the mixture is too thick to process smoothly.   Refrigerate until ready to serve.

Trim the ends off the vegetables and cut them lengthwise into 1/3″ slices.  To remove any bitterness from the eggplant, spinkle both sides of the slices with salt and let sit for 30 minutes.  Blot the moisture off the eggplant slices with a paper towel.  Brush all the vegetables with olive oil and season with salt and pepper.  Grill for 3-5 minutes per side and serve topped with dressing.

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