Grilled Zucchini And Red Onion With Lemon-basil Vinaigrette

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

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

Recipe

• 1 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.
• 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. rewhisk vinaigrette and pour over vegetables. sprinkle with basil and serve.