Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette

Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette ★★★★ Makes: Serves 4 to 6 | Difficulty: Medium


1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds

3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks

extra virgin olive oil spray

Kosher salt and ground black pepper

1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)

1 teaspoon finely grated zest from 1 lemon

1 tablespoon lemon juice

1/4 teaspoon Dijon mustard

1 tablespoon chopped fresh basil leaves

Directions: (from cook’s illustrated) WHY THIS RECIPE WORKS: Our perfect grilled vegetable recipe would have to produce charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor and a lively dressing. Matching the vegetables in pairs doubled up our recipe’s flavor, while cooking them over moderate heat for 20 minutes gave us a great result, both inside and out. To finish our grilled vegetables recipe, we drizzled them with a quick vinaigrette while they were still warm, which boosted their flavor without overpowering them. The vegetables can be served hot, warm, or at room temperature. After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level. 1. Thread onion rounds, from side to side, onto 2 metal skewers. Spray onion and zucchini lightly and evenly with olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste. 2. Whisk remaining 2 tablespoons water, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside. 3. Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.


Sent from Paprika Recipe Manager

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