Love it. Made it with the honey and followed the recipe. Used it as a light main dish served with orzo and a side salad.
Grilled Zucchini with Basil Balsamic Vinaigrette
Tangy and smoky flavors combine in this grilled zucchini, the perfect summer side.
Notes: Cook zucchini on grill beside the lamb.
Yield: Makes 8 servings
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Amount per serving
- Calories: 110
- Calories from fat: 78%
- Protein: 2.1g
- Fat: 9.5g
- Saturated fat: 1.4g
- Carbohydrate: 6.2g
- Fiber: 1g
- Sodium: 51mg
- Cholesterol: 0.0mg
- 1/4 cup chopped fresh basil leaves
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 2 cloves garlic, minced or pressed
- 1/3 cup extra-virgin olive oil
- 8 yellow or green zucchini (3 lb. total), rinsed, ends trimmed, and cut into 1/2-inch-thick rounds
- Basil sprigs
- Salt and pepper
- 1. In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.
- 2. Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.
- 3. Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total; turn once.
- 4. Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.
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