Tonight I had a craving for grilled vegetables – eggplant and squash – with feta cheese, fresh herbs and delicious bread. Then I saw this on smitten kitchen. Perfect timing.
I got home and got right to work. I drizzled sliced summer squash and eggplant with olive oil and seasoned them with salt and pepper. They went onto a preheated grill. Then, I drizzled some oil into a small aluminum pan, threw in some cubed feta cheese, and topped the whole thing with diced tomatoes, a little more oil, and some fresh herbs. I turned the vegetables and put the cheese and tomatoes on the grill. The whole thing cooked for about 30 minutes over low heat.
The cheese came out soft and creamy, stewing in a broth of tomato juices, olive oil, and herbs. I spooned all of it over the vegetables, but it would go well with bread or crackers too.
Summer eating is just so good!