Italian Grilled Zucchini and Red Onion |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous. Ingredients:
1 tablespoon olive oil |
4 (1/2-inch-thick) slices red onion (about 1 large) |
2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons red wine vinegar |
1/3 cup (about 1 1/2 ounces) shaved fresh parmigiano-reggiano cheese |
2 tablespoons thinly sliced fresh mint |
Directions:
1. Prepare grill to medium-high heat.
2. Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.
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