Grilled Zucchini and Red Onion with Lemon-Basil Dressing
Charred summer vegetables tossed in a bright, herbaceous vinaigrette
Why This Recipe Works
Skewering onion rings horizontally keeps them intact on the grill, ensuring they char evenly without falling through the grates. This bright side dish works equally well served hot or at room temperature for a summer gathering.
Instructions
Prepare the grill for medium-high heat. The grate is ready when the oil on it shimmers and you can only hold your hand over it for a few seconds.
Thread two 12-inch metal skewers parallel through the red onion rings to keep them flat and stable during cooking. Brush the onion rounds and zucchini planks with half of the olive oil and season both sides with salt and pepper.
Place the vegetables directly on the grill. Cook until the zucchini and onions are tender and show clear, dark grill marks, about 5 to 7 minutes per side—adjust their position if some are browning faster than others.
Whisk the lemon zest, lemon juice, garlic, mustard, basil, and the remaining olive oil together in a large serving bowl while the vegetables finish grilling.
Transfer the vegetables from the grill to a cutting board. Slide the onions off the skewers and cut the zucchini planks into bite-sized pieces, then immediately toss them with the dressing while still hot to help them absorb the flavors.
Serve warm or at room temperature as a vibrant accompaniment to grilled proteins.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 2 days; the zucchini will soften further but the flavor remains excellent.
