GRILLED ZUCCHINI AND RED ONION WITH LEMON VINAIGRETTE

WHY THIS RECIPE WORKS:

For this summery side dish, perfect for any cookout, we paired zucchini planks with sweet red onion rings, cutting the vegetables into similar-size pieces so that we could grill them in sync over a medium-hot fire. After about 5 minutes, faint grill marks began to appear on the undersides of the vegetables; we adjusted their position on the grill or the heat level as needed to brown both sides. Our zucchini and onions reached tender, charred perfection in only about 20 minutes. To unify and boost their flavors further, we whisked up a quick lemony vinaigrette with a touch of Dijon mustard to drizzle over the vegetables after they came off the grill, and for a finishing touch, we sprinkled everything with chopped fresh basil. You will need two 12-inch metal skewers for this recipe. The vegetables can be served hot, warm, or at room temperature.

SERVES: 4 to 6

TOTAL TIME: 45 minutes

INGREDIENTS:

• 1 red onion, sliced into ½-inch-thick rounds
• 1 pound zucchini, trimmed and sliced lengthwise into ¾-inch-thick planks
• 6 tablespoons extra-virgin olive oil
• Salt and pepper
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• 1 garlic clove, minced
• ¼ teaspoon Dijon mustard
• 1 tablespoon chopped fresh basil

INSTRUCTIONS:

1. PREPARE THE VEGETABLES:

• Thread onion rounds, from side to side, onto 2 metal skewers.
• Brush onion and zucchini with ¼ cup oil, sprinkle with 1 teaspoon salt, and season with pepper.

2a. FOR A CHARCOAL GRILL:

• Open bottom vent completely.
• Light large chimney starter half filled with charcoal briquettes (3 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.

2b. FOR A GASS GRILL:

• Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
• Turn all burners to medium.

3. COOK THE VEGETABLES:

• Clean and oil cooking grate.
• Place onion and zucchini on grill.
• Cook (covered if using gas), turning as needed, until tender and caramelized, 18 to 22 minutes.
• Transfer vegetables to serving platter as they finish cooking.
• Remove onion from skewers and discard any charred outer rings.

4. MAKING THE DRESSING:
   

• Whisk lemon zest and juice, garlic, mustard, remaining 2 tablespoons oil, and ¼ teaspoon salt together in a bowl.

5. SERVE:

• Whisk dressing to recombine and drizzle over vegetables.
• Sprinkle with basil and serve.