Our Big Family Kitchen

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Grilled Zucchini & Red Onion with Lemon-Basil Vinaigrette

By Lucy 'Gal' Leusch·Originally from Adapted from Cook's Illustrated

From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.

Ingredients

  • 1 lb zucchini, sliced into 1/3-inch rounds
  • 1 red onion, sliced into 1/2-inch rounds
  • 1/4 cup + 2 Tbsp olive oil
  • Salt
  • Pepper
  • 1 clove garlic, minced
  • Zest and juice from 1/2 lemon
  • 1 tsp spicy brown mustard
  • 3-4 large basil leaves, chopped

Method

  1. Heat grill to medium.
  2. Carefully thread the onion rounds onto skewers (this will keep them in tact as rounds while grilling), making sure the skewer goes through every onion ring.
  3. Brush onions and zucchini rounds with 1/4 cup olive oil and season liberally with salt and pepper.
  4. Grill vegetables 9-10 minutes each side, until nicely caramelized.
  5. In a small bowl, whisk garlic, lemon juice, zest, mustard, and a pinch of salt and pepper together.
  6. Place cooked vegetables on a platter, drizzle with dressing, and top with chopped basil leaves.

Notes from the kitchen

  • Yields: 4-6 servings
  • Estimated time: 30 minutes