Grilled Prawns, Courgette, and Tomatoes with Feta

Ingredients for Grilled Prawns, Courgette, and Tomatoes with Feta

• 1 large garlic clove, finely grated

• 2 teaspoons finely chopped oregano

• 3/4 teaspoons kosher salt

• 1/4 teaspoons crushed red pepper flakes

• 2 tablespoons olive oil, plus more for grill basket

• 10 jumbo prawns (about 230g ), peeled, deveined, tails left on

• 1 medium courgette (about 230g ), sliced into 1/4" rounds

• 575ml cherry tomatoes

• 2 pita pockets

• 50g crumbled feta (about 45g )

• A flat grill basket (about 13 1/2 x 8 1/2")

How to make Grilled Prawns, Courgette, and Tomatoes with Feta

Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 tablespoons oil in a large bowl. Add prawns, courgette, and tomatoes and toss to coat.

Brush wires of grill basket with oil, then add prawns mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until prawns is fully cooked through and courgette and tomatoes are lightly charred, about 6 minutes.

Meanwhile, grill pita just until warm and toasted.

Transfer prawns mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.