Grilled Zucchini And Red Onion With Lemon-Basil Vinaigrette - cooking recipe

Ingredients

1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds
3 medium zucchini, ends trimmed, sliced lengthwise into 3/4-inch-thick planks (about 1 pound)
1/4 cup plus 2 tablespoons extra virgin olive oil
kosher salt & fresh ground pepper
1 garlic clove, minced (about 1/2 teaspoon)
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaf

Preparation

Putonion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with 1/4 cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) together in small bowl; set aside.
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.