Makes 4-6 servings Difficulty
3 oz. feta cheese 1/4 cup sour cream 2 Tablespoons water 1/2 teaspoon lemon zest 2 teaspoons fresh lemon juice 1/2 teaspoon garlic, minced 2-1/2 Tablespoons extra-virgin olive oil + more for brushing tomatoes 2 Tablespoons basil, finely chopped Salt and freshly ground black pepper
1 medium zucchini, thinly sliced lengthwise (about 1/8 inch thick) 1 medium yellow squash, thinly sliced lengthwise (about 1/8 inch thick) 1 orange bell pepper, sliced into 1/2 inch strips 3/4 lb. cherry tomatoes
Prepare the grill.
Puree the feta, sour cream, water, lemon zest, lemon juice and garlic in a food processor until smooth. With the machine on, add 1-1/2 tablespoons olive oil in a steady stream. Transfer the mixture to a bowl and stir in the basil. Season to taste with salt and freshly ground black pepper.
Place the zucchini, yellow squash and bell pepper in a bowl. Thread the cherry tomatoes onto a skewer. Toss the vegetables in the bowl with 1 tablespoon olive oil and season with salt. Lightly brush the cherry tomatoes with olive oil and season with salt. Grill the vegetables on an oiled grill rack, turning over once with tongs until just tender, 3-5 minutes.
Remove the tomatoes from the skewer and place all vegetables on a platter. Serve vegetables with the feta sauce.