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½ cup plus 3 Tbsp. extra-virgin olive oil, plus more for grill
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1 garlic clove, finely grated
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¼ cup white wine vinegar
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4 medium summer squash and/or zucchini, cut lengthwise ¼" thick
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1 medium red onion, cut through root end into 8 wedges
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2 bay leaves
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Kosher salt, freshly ground pepper
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8 oz. feta, crumbled into large pieces
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4 banana peppers from a jar, thinly sliced crosswise
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Generous pinch of crushed red pepper flakes
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Prepare a grill for medium-high heat; lightly oil grate. Whisk garlic, vinegar, and ½ cup oil in small bowl to combine; set marinade aside.
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Toss squash, onion, and bay leaves on a rimmed baking sheet with remaining 3 Tbsp. oil to coat; season generously with salt and black pepper.
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Arrange squash and onion on grate. Grill squash, undisturbed, until grill marks appear, about 3 minutes. Turn over and grill on second side until tender and starting to release liquid, about 2 minutes. Transfer squash back to baking sheet. Grill onion, turning occasionally, until tender and charred around the edges, about 5 minutes. Transfer back to baking sheet.
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Arrange squash, onion, bay leaves, and feta on a rimmed platter and pour reserved marinade over. Scatter banana peppers on top and sprinkle with red pepper flakes. Let sit at least 15 minutes and up to 1 hour before serving.
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