Grilled Zucchini with Red Onions and Lemon-Basil Vinaigerette

I previously thought that I was not a zucchini-lover. To me, all cooked zucchini tasted mushy, borderline slimy, and flavorless. Whether it was grilled, roasted, sauteed, or baked, it really didn't matter because I was under satisfied. I would actually think that a particular dish would be better without the inclusion of zucchini.

However, my opinion of zucchini has drastically changed since being introduced to Lemon-Zesty Zucchini with Pine Nuts. I thought that recipe was amazing, and have cooked it hundreds of times already. I gave all the credit to the Food Network. "Finally, a good recipe that included zucchini," I thought. You see, I still wasn't giving zucchini any credit, just the recipe.

Then I tasted Grilled Zucchini with Red Onions & Lemon-Basil Vinaigrette. Both dishes are equally as amazing as the other, but they taste completely different. Tasting this new zucchini recipe is when I started rethinking zucchini, maybe even becoming obsessed with this summer squash. Low in calories and loaded with potassium, vitamin A, and manganese, I find I now enjoy zucchini's delicate flavor--as long as it is included in a great recipe. I can't wait to find out what other zucchini & squash recipes I stumble across this growing season!

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
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


DIRECTIONS:

1. Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with up to 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).

4. 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.


Serves 6; Each serving contains Calories 107; Total Fat 9.2g; Saturated Fat 1.3g; Cholesterol 0mg; Sodium 39mg; Total Carbohydrates 6.1g; Dietary Fiber 1.6g; Sugars 2.8g; Protein 1.5g; Vitamin A 4%; Vitamin C 34%; Calcium 2%; Iron 3%

Recipe from Cook's Illustrated

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