Grilled Zucchini with Pink Peppercorns and Feta

Grilled Zucchini with Pink Peppercorns and Feta

Grilled Zucchini with Pink Peppercorns and Feta can be a delicious side salad at a backyard grilling party. It’s super convenient because it can be made ahead. It only gets better as it sits in the refrigerator. It’s also hearty enough to serve as a main course should any unexpected vegetarians drop by.

Pink Peppercorns can be found in the spice section of most gourmet shops. They also grow all over the place in Los Angeles and other areas with a similar climate.

Grilled Zucchini with Pink Peppercorns and Feta 

Print This Recipe Total time Yield 4Source inspired by Martha StewartPublished

You can prepare this a day ahead as it gets better as it sits in the refrigerator.

Grilled Zucchini with Pink Peppercorns and Feta


  • 1 pound small zucchini (about 3) halved lengthwise
  • 2 teaspoon kosher salt (divided)
  • 1 cup extra-virgin olive oil (divided)
  • 1 medium shallot (about 2 ounces) peeled and thinly sliced into rings
  • 2 clove garlic peeled & sliced
  • 1 tablespoon pink peppercorns (fresh or dried), plus more for garnish
  • 1 teaspoon coriander seeds (toasted), plus more for garnish
  • ⅓ cup apple cider vinegar
  • 3 ounce feta cut from a block into ⅓‑inch slices
  • 8 cilantro sprigs


Place zucchini, cut side up, on a wire rack set in a rimmed baking sheet. Season with 1 teaspoon salt, flip, and let stand until slightly softened and juices are released, about 1 ½ hours; pat dry.

Meanwhile, set the grill for medium indirect heat or set a grill pan over medium-high heat. Let the grates or pan get hot. Brush both sides of the zucchini with olive oil and grill, flipping once, until lightly charred and tender, about 15 minutes total. Transfer to a 9‑by-13-inch baking dish, cut side up laid out in a single layer.

Heat 1 tablespoon of the remaining oil in a small skillet over medium heat. Add sliced shallots and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Remove the oil from the heat. Sprinkle in 1 tablespoon pink peppercorns, 1 teaspoon coriander seeds, remaining 1 teaspoon salt, vinegar and remaining olive oil. Whisk to combine then pour the mixture over the grilled zucchini. Marinate mixture at least 1 hour at room temperature or (preferably) up to 24 hours in refrigerator. If refrigerated, bring mixture to room temperature before serving.

To serve: Layer zucchini mixture and feta slices on a serving platter, drizzle with some marinade (to taste, be generous), and garnish with cilantro, coriander seeds and pink peppercorns.