Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette

Name: Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 , 4-6 serving(s)
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

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Recipe by Boo Chef in West Te

adapted from Cook Illustrated

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READY IN: 32mins

SERVES: 4-6

YIELD: 4

UNITS: US

INGREDIENTS

Nutrition

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

Putonion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.
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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