¼ cup extra virgin olive oil, plus more for roasting the vegetables

2 garlic cloves, finely grated

¼ cup white wine vinegar or champagne vinegar

2 teaspoons Dijon mustard

2 tablespoons capers, drained and rinsed

Kosher salt and fresh ground black pepper to taste



 6 zucchinis, cut lengthwise into ½ inch thick slices

2 medium red onions, cut into ½ inch thick wedges with the root still intact

Kosher salt and fresh ground black pepper to taste

8 ounces of good quality feta, crumbled into large pieces

Red pepper flakes to taste




Whisk vinegar, garlic and Dijon mustard together, then slowly stream in ¼ cup extra virgin olive oil while still whisking until the mixture emulsifies. Stir in the capers and season with salt and pepper to taste. Set aside.


Toss vegetables in olive oil on a sheet tray and season generously with salt and pepper.

Place into the oven close to the fire and roast until the vegetables are tender and charred, rotating the pan and turning the vegetables as necessary. This should take around 10-15 minutes.

Once out of the oven, let the vegetables cool for about 5 minutes before tossing them in the vinaigrette on the sheet tray. Let the vegetables sit in the vinaigrette for at least 30 minutes. Taste for seasoning and crumble the feta over right before serving. This can be served room temperature or chilled.