Ingredients
- 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
- Kosher salt
- 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
Instructions
- 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