Mint-Marinated Grilled Red Onions and Zucchini, Sprinkled with Feta Cheese

3 red onions sliced into 1/2-inch rounds
3 to 4 zucchini cut in half lengthwise, use more, if small
2 tbsp. each, chopped fresh mint and Italian parsley
1 tbsp. chopped fresh oregano
1 tsp. salt
fresh black pepper
2 tsp sugar
1/2 cup distilled white, white wine or cider vinegar or fresh lemon juice
1/2 cup olive oil
brick of feta cheese

You can marinate the vegetables during the day, although I don’t think it does much. Grill them on the BBQ, which makes a HUGE difference in the flavor, brushing with some of the marinade as you turn and cook them. Save some of the marinade to pour over them after you remove them from the grill.

Slice the zucchini into half-inch slices, and cut up the onions a bit and pop them into a 350 oven, covered for about 10-15 minutes to finish them only IF necessary.

Remove them from the oven, crumble some feta over the top and serve warm the next day they will taste even better.