Best 4 Grilled Zucchini And Red Onion With Lemon Basil Vinaigrette Recipes

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**Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette: A Symphony of Flavors**

Savor the tantalizing flavors of grilled zucchini and red onion, harmoniously combined with a zesty lemon-basil vinaigrette in this delectable recipe. Indulge in the smoky, charred aroma of grilled vegetables, perfectly complemented by the vibrant, herbaceous notes of basil and tangy brightness of lemon. This culinary masterpiece is a symphony of flavors, textures, and colors that will tantalize your taste buds and leave you craving more. Explore variations of this recipe, including a delightful grilled zucchini salad with a refreshing lemon-herb dressing, a savory zucchini and red onion sauté with a balsamic glaze, and a tantalizing grilled zucchini and corn salsa infused with zesty lime and cilantro. Each recipe offers a unique twist on the classic combination of grilled zucchini and red onion, ensuring an exciting culinary adventure.

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ZUCCHINI GRILLED WITH RED ONION WITH LEMON-BASIL VINAIGRETTE RECIPE - (4.3/5)



ZUCCHINI GRILLED WITH RED ONION WITH LEMON-BASIL VINAIGRETTE Recipe - (4.3/5) image

Provided by lesliejanous

Number Of Ingredients 11

GRILLED ZUCCHINI AND RED ONION WITH LEMON-BASIL VINAIGRETTE
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 posit
INGREDIENTS
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
1/4 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
1/4 teaspoon Dijon mustard
1 tablespoon chopped fresh basil leaves

Steps:

  • GRILLED ZUCCHINI AND RED ONION WITH LEMON-BASIL VINAIGRETTE 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. INSTRUCTIONS 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.

GRILLED ZUCCHINI AND RED ONION WITH LEMON-BASIL VINAIGRETTE



Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette image

Make and share this Grilled Zucchini and Red Onion With Lemon-Basil Vinaigrette recipe from Food.com.

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.

WHOLE GRILLED ZUCCHINI WITH BASIL VINAIGRETTE



Whole Grilled Zucchini with Basil Vinaigrette image

A simple, easy way to grill zucchini in the summer. Cook it whole, until it is tender all the way through, then slice, dress and serve. You get the wonderful smoky flavor of the grill without having to babysit your vegetables.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 medium zucchinis
1/4 cup fresh basil leaves, roughly torn
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/4 cup minced fresh chives
Kosher salt

Steps:

  • Preheat an outdoor grill to medium heat.
  • Put the zucchini on the grill and cover. Cook, turning every 5 minutes, until slightly charred all over and tender when poked with the tip of a paring knife, 15 20 minutes. Remove to a cutting board and let cool slightly, about 5 minutes.
  • Meanwhile, combine the basil, oil, vinegar and 1 teaspoon salt in a small bowl and whisk until combined. Slice the zucchini into 1/4-inch slices, arrange on a plate, drizzle with the vinaigrette and sprinkle with the chives.

GRILLED ZUCCHINI WITH ONIONS



Grilled Zucchini with Onions image

Wondering what to do with all of your garden-grown zucchini in the summer? Give it a sizzle and a little heat with this healthy side. It's also an easy recipe to double or triple for summer cookouts. -Alia Shuttleworth, Auburn, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

6 small zucchini, halved lengthwise
4 teaspoons olive oil, divided
2 green onions, thinly sliced
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Steps:

  • Drizzle zucchini with 2 teaspoons oil. Grill, covered, over medium heat for 8-10 minutes or until tender, turning once., Place in a large bowl. Add the green onions, lemon juice, salt, pepper flakes and remaining oil; toss to coat.

Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose firm, medium-sized zucchini: This ensures they hold their shape well during grilling.
  • Slice the zucchini and onion evenly: This helps them cook evenly.
  • Grill the vegetables over medium-high heat: This creates nice grill marks and prevents them from becoming soggy.
  • Make the lemon-basil vinaigrette ahead of time: This allows the flavors to meld.
  • Serve the grilled zucchini and red onion with the vinaigrette while still warm: This is when they taste their best.

Conclusion:

Grilled zucchini and red onion with lemon-basil vinaigrette is a simple but delicious side dish that is perfect for summer gatherings. The vegetables are grilled until tender and slightly charred, then tossed in a zesty vinaigrette made with lemon, basil, olive oil, and garlic. This dish is a great way to enjoy fresh, seasonal produce and is sure to be a hit with everyone at your table.

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