1 tbsp RawSpiceBar's Pink Peppercorns (fresh or dried), plus more for garnish
1 pound small zucchini (about 3) halved lengthwise
2 tsp kosher salt
1 cup extra-virgin olive oil
1 medium shallot (about 2 ounces) peeled and thinly sliced into rings
2 clove garlic peeled & sliced
1 tsp coriander seeds (toasted), plus more for garnish
1/3 cup apple cider vinegar
3 ounce feta cut from a block into 1/3-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 1/2 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 RawSpiceBar's 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