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Grilled Asparagus, Zucchini, and Manouri

Grilled Asparagus, Zucchini, and Manouri


12 ounces cherry tomatoes, halved

1/2 cup olive oil

1 large bunch asparagus, ends trimmed

2 zucchini, thinly sliced lengthwise

7 ounces Manouri cheese, sliced 3/4 inch thick arugula

kosher salt and freshly ground black pepper

Basil Oil

5 tablespoons olive oil

1 clove garlic, minced

1 cup basil leaves

kosher salt and freshly ground black pepper


Toss the prepared cherry tomatoes with 3 tablespoons of the olive oil. Spread them on a parchment lined baking sheet and place in a preheated 325°F oven for 50 minutes, until semi-dried.

Toss the prepared zucchini and asparagus with 2-3 tablespoons olive oil and grill them on a preheated barbecue until just tender crisp. Let cool on a rack.

Heat the remaining 3 tablespoons olive oil in a skillet. Fry the Manouri cheese for 3 minutes per side, until golden. Drain on a paper-towel lined plate.

For the basil oil, place all the ingredients in a blender and process until smooth.

Arrange the vegetables and cheese on a large platter and drizzle with some basil oil, to taste. Reserve remaining dressing for another time.

Recipe from Gathering Around The Grill Blog

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