Grilled Zucchini with Pink Peppercorns and Feta

Ingredients

• 8  cilantro sprigs 
• 1 teaspoon coriander seeds plus more for garnish toasted ()
• 2 clove garlic & peeled sliced
• 2 teaspoon kosher salt divided ()
• 1 cup olive oil extra-virgin divided ()
• 1 tablespoon pink peppercorns fresh plus more for garnish ()
• 1 pound zucchini halved lengthwise ( 3)

Equipment

• frying pan
• baking sheet
• wire rack
• baking pan
• grill
• grill pan

Directions

1. 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 ½ hours; pat dry.Meanwhile, set the grill for medium indirect heat or set a grill pan over medium-high heat.
2. Let the grates or pan get hot.
3. Brush both sides of the zucchini with olive oil and grill, flipping once, until lightly charred and tender, about 15 minutes total.
4. Transfer to a 9-by-13-inch baking dish, cut side up laid out in a single layer.
5. Heat 1 tablespoon of the remaining oil in a small skillet over medium heat.
6. Add sliced shallots and garlic and cook, stirring occasionally, until translucent, about 5 minutes.
7. Remove the oil from the heat.
8. Sprinkle in 1 tablespoon pink peppercorns, 1 teaspoon coriander seeds, remaining 1 teaspoon salt, vinegar and remaining olive oil.
9. 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.