Name: Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette
Total time: 1 h
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; 1/4 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; 1/4 teaspoon Dijon mustard; 1 tablespoon chopped fresh basil leaves

Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette

By America's Test Kitchen

Published on June 20, 2012

Time

1 hour

Yield

Serves 4 to 6

Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette

Ingredients

1 large red onion, peeled and cut crosswise into four ½-inch-thick rounds3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into ¾-inch-thick planks¼ cup plus 2 tablespoons extra virgin olive oil Kosher salt and ground black pepper1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice¼ teaspoon Dijon mustard 1 tablespoon chopped fresh basil leaves

Before You Begin

The vegetables can be served hot, warm, or at room temperature. After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level.

Instructions

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.

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.