Grilled feta with zucchini and tomatoes on pita is the 25-minute dinner that converted me to hot cheese in summer — slabs of grilled, honey-drizzled feta with charred vegetables tucked into warm pita.
Tired of the same old veggie burgers? It’s time to elevate your summer grilling game with a dish that’s bursting with Mediterranean sunshine! Imagine this: creamy, warm feta cheese, slightly softened and salty, paired with smoky, charred zucchini, sweet red onion, and juicy tomatoes. All of it piled onto warm, fluffy pita bread and drizzled with a tangy Italian dressing and a touch of honey. This isn’t just a meal; it’s an experience. It’s incredibly easy to make, perfect for a weeknight dinner on the patio or a weekend cookout with friends. Let’s get grilling!
Ingredients
• 1 8-ounce / 225 g (7.9 oz) block feta cheese, quartered
• 1 medium zucchini, halved lengthwise
• 1 medium red onion, cut into 1⁄2-inch / 1.25 cm slices
• 1⁄4 cup / 60 ml bottled Italian salad dressing, divided
• Salt, to taste
• Ground black pepper, to taste
• 1 tablespoon / 15 ml (0.5 fl oz) honey
• 4 pita bread rounds
• 2 medium tomatoes, cut into wedges
Instructions
1. In a large bowl, gently toss the quartered feta, zucchini halves, and onion slices with 2 tablespoons (30 ml / 1 fl oz) of the Italian dressing. Season generously with salt and pepper and set aside.
2. Preheat your grill to medium heat (about 350-450°F or 175-230°C (450°F)). Place a 6-inch cast-iron skillet on the grates to preheat.
3. Place the zucchini and onion directly on the grill rack. Grill for about 8 minutes, flipping once, until tender and nicely charred. Remove the vegetables from the grill.
4. Add the pita bread and tomato wedges to the grill. Grill for about 2 minutes, or until the pitas are toasted and the tomatoes are lightly charred.
5. Carefully place the feta cheese quarters in the hot skillet on the grill. Cook for 1 to 2 minutes, just until the cheese is softened and warmed through. Remove the skillet, pitas, and tomatoes from the grill.
6. To serve, cut the grilled zucchini into bite-sized chunks. Arrange the softened feta, grilled vegetables, and tomatoes on a platter with the warm pita bread. Drizzle everything with the remaining 2 tablespoons (30 ml / 1 fl oz) of salad dressing and the honey. Serve immediately.
Nutritional Information
• PER SERVING: 404 cal., 17 g (0.6 oz) total fat (9 g / 0.32 oz sat. fat), 50 mg chol., 1,352 mg sodium, 48 g (1.69 oz) carb., 3 g (0.11 oz) fiber, 15 g (0.53 oz) pro.
Pro Tips
• Halloumi is a fantastic substitute for feta as it holds its shape beautifully on the grill and gets a delicious, squeaky texture.
• No cast-iron skillet? Create a sturdy boat for the feta using a double layer of heavy-duty aluminum foil. Just fold up the edges to keep the cheese contained.
• Feel free to add other grill-friendly vegetables like bell peppers, mushrooms, or asparagus. Toss them in the same dressing and adjust grilling time as needed.
• For a lighter meal, skip the pita and serve the grilled feta and vegetables over a bed of fresh arugula or mixed greens.
FAQ
Q: Can I make this grilled feta recipe vegan
A: Yes, you can easily make this recipe vegan! Swap the block of feta for a high-quality, firm vegan feta alternative that holds up well to gentle warming. Also, ensure your Italian dressing is dairy-free and use a plant-based honey substitute like agave nectar or maple syrup.
Q: How can I add more protein to this dish
A: To boost the protein, consider adding a can of rinsed and drained chickpeas to the vegetables before grilling. You can toss them in the Italian dressing as well. Serving the grilled feta and veggies over a bed of protein-rich quinoa instead of in a pita is another excellent option.
Q: What is the best way to store leftovers
A: For best results, store the grilled vegetables and feta separately from the pita bread in airtight containers in the refrigerator for up to 3 days. You can enjoy the vegetables and feta cold in a salad or gently reheat them in a skillet. We recommend toasting fresh pita bread just before serving.
Q: What kind of feta is best for grilling
A: Always use a firm block of feta cheese, preferably one packed in brine, for the best results. Pre-crumbled feta will not work as it will melt too quickly and fall through the grates. A solid block will soften beautifully without completely losing its shape.
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- Fast & Easy 2-Hour French Bread
- Chickpea & Red Cabbage Pita Pizzas with Toasted Cumin
Grilled Feta with Zucchini and Tomatoes on Pita
Ingredients
Method
- In a large bowl, gently toss the quartered feta, zucchini halves, and onion slices with 2 tablespoons (30 ml / 1 fl oz) of the Italian dressing.
- Season generously with salt and pepper and set aside.
- Preheat your grill to medium heat (about 350-450°F or 175-230°C (450°F)).
- Place a 6-inch cast-iron skillet on the grates to preheat.
- Place the zucchini and onion directly on the grill rack.
- Grill for about 8 minutes, flipping once, until tender and nicely charred.
- Remove the vegetables from the grill.
- Add the pita bread and tomato wedges to the grill.
- Grill for about 2 minutes, or until the pitas are toasted and the tomatoes are lightly charred.
- Carefully place the feta cheese quarters in the hot skillet on the grill.
- Cook for 1 to 2 minutes, just until the cheese is softened and warmed through.
- Remove the skillet, pitas, and tomatoes from the grill.
- To serve, cut the grilled zucchini into bite-sized chunks.
- Arrange the softened feta, grilled vegetables, and tomatoes on a platter with the warm pita bread.
- Drizzle everything with the remaining 2 tablespoons (30 ml / 1 fl oz) of salad dressing and the honey.
- Serve immediately.
