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Grilled Summer Squash

For the most flavorful summer salads, grill your veggies on a Memphis! This Grilled Summer Squash and Red Onion Salad with Feta Cheese is a light, refreshing alternative meal for hot summer days--add this to your favorite recipe file!
1. Set your Memphis Wood Fire Grill to 550°F using fruitwood pellets.

2. Whisk together garlic, mustard, maple syrup, vinegar, and olive oil in small bowl.

3. Toss squash, bell peppers, and red onion with vegetable oil to coat; season generously with salt and black pepper.

4. Arrange squash, bell pepper, and onion on grate and grill until grill marks appear and they are cooked through, 3 minutes for the squash, 5 minutes for the onions and the bell peppers.

5. Arrange squash, onion, bell peppers, arugula, spinach and feta on a rimmed platter and pour reserved marinade over. Sprinkle with red pepper flakes.

6. Let sit at least 15 minutes and up to 1 hour before serving.
1/2 cup Olive oil
1 Garlic clove, finely grated
1 Tbs Dijon mustard
2 tsp Maple syrup
1/4 cup white wine vinegar
4 Summer squash, cut lengthwise 1/4" thick
1 medium red onion, cut through root end into 8 wedges
2 Red bell peppers, seeded and halved
Kosher salt, freshly ground pepper
8 oz. feta, crumbled into large pieces
1 cup Baby Arugula
1 cup Baby Spinach
Crushed red pepper flakes
Vegetable Oil
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