Grilled Zucchini And Red Onion With Lemon-Basil Vinaigrette

Submitted by: admin on April 2, 2020

Serves 4 To 6

Ingredients

1 large red onion, peeled and cut crosswise into four 1⁄2-inch-thick rounds
3 zucchini, sliced lengthwise into 3⁄4-inch-thick planks
6 tablespoons extra-virgin olive oil
Salt and pepper
1 small garlic clove, minced
1 teaspoon grated lemon zest plus 1 tablespoon juice
1⁄4 teaspoon Dijon mustard
1 tablespoon chopped fresh basil

Instructions

  1. Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with 1⁄4 cup oil and season with 1 teaspoon salt and pepper to taste.
  2. Whisk remaining 2 tablespoons oil, garlic, lemon zest and juice, mustard, and 1⁄4 teaspoon salt together in bowl and set aside.
    3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  3. Clean and oil cooking grate. Place vegetables on grill and cook until tender and browned, 18 to 22 minutes, flipping halfway through cooking. Transfer vegetables to serving platter. Remove skewers from onion and discard any charred outer rings. Whisk vinaigrette to recombine and pour over vegetables. Sprinkle with basil and serve.

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