Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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adapted from Cook Illustrated Ingredients:
1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds |
3 medium zucchini, ends trimmed, sliced lengthwise into 3/4-inch-thick planks (about 1 pound) |
1/4 cup plus 2 tablespoons extra virgin olive oil |
kosher salt & fresh ground pepper |
1 garlic clove, minced (about 1/2 teaspoon) |
1 teaspoon grated lemon zest |
1 tablespoon lemon juice |
1/4 teaspoon dijon mustard |
1 tablespoon chopped fresh basil leaf |
Directions:
1. Putonion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with 1/4 cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and 1/2 teaspoon kosher salt (or 1/4 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.
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