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Grilled Vegetables with Tomato Basil Sauce, Feta and Herbs

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 10 minutes


  • 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


  • 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