Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette

adapted from Cook Illustrated

Ready In:
32mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

"adapted from Cook Illustrated"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. FattyFat
    I am so glad that you posted this recipe from Cook's Illustrated. I love grilled zucchini and was looking for a new way to serve it. This is perfect and I love love LOVE(!) the onions with this. I don't think I had ever tried them like that before. And the vinaigrette is to die for. Thank you so much for posting. :)
    Reply
  2. Boo Chef in West Te
    adapted from Cook Illustrated
Advertisement