Weekend Recipe: Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette | KCET
Weekend Recipe: Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette
This perfect grilled vegetable recipe from Cook's Illustrated produces charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor and a lively dressing.
Matching the vegetables in pairs doubled up our recipe’s flavor, while cooking them over moderate heat for 20 minutes gave us a great result, both inside and out. To finish our grilled vegetables recipe, we drizzled them with a quick vinaigrette while they were still warm, which boosted their flavor without overpowering them.
Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette
Serves 4 to 6
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
¼ 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
¼ teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaves
More Weekend Recipes
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.
1. 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.
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.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!
For the last 30 years, El Nopal Press has intentionally been a studio where artists can experiment with printmaking. Some of the most provocative artistic pieces and innovations have come from the studio’s collaborations with women.
Enter to win tickets to the December 18 performance of Matthew Bourne’s Swan Lake at the Ahmanson Theatre.
What truly matters? Ali Behdad, professor of literature; Kristy Edmunds, artist and curator; and Michael Eselun, chaplain for the Simms-Mann/UCLA Center for Integrative Oncology discuss the important things in life.
‘Bombshell’ Exposes Media Mogul’s Toxic Sexual Harassment Culture at Fox News on Screen at the KCET Cinema Series
After the screening, KCET Cinema Series host Pete Hammond sat down with director Jay Roach.
- 1 of 225
- next ›