Best Whole Grilled Zucchini With Basil Vinaigrette Recipes

Grilled Zucchini Salad With Tomatoes and Basil image

Provided by Chef mariajane

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

6 zucchini, medium sized, rinsed, trimmed, cut into 1/2-inch-thick planks
1/4 cup olive oil
table salt
ground black pepper
2 tablespoons balsamic vinegar
2 ripe tomatoes, large, cored, and cut into thin wedges
2 tablespoons minced fresh basil leaves

Steps:

Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).

Nutrition Facts : Calories 118.5, Fat 9.4, SaturatedFat 1.3, Sodium 21.9, Carbohydrate 8.2, Fiber 2.7, Sugar 4.5, Protein 2.8

Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette image

Provided by Boo Chef in West Te

Categories Onions

Time 32m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 9

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

Steps:

Putonion 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.
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.
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.