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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Grilled Zucchini & Red Onions with Lemon-Basil Vinegarette Recipe

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This recipe for Grilled Zucchini & Red Onions with Lemon-Basil Vinegarette is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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
¼ cup plus 2 tablespoons extra virgin olive oil
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 plus 1 tablespoon juice
¼ teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaves

Directions:
Directions:
1. Thread onion 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.

2. 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.

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.

4. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 Min

 

 

 

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