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Italian Grilled Zucchini and Red Onion

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 8 servings (serving size: about 3/4 cup)
This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

Ingredients

  • 1 tablespoon olive oil
  • 4 (1/2-inch-thick) slices red onion (about 1 large)
  • 2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 tablespoons red wine vinegar
  • 1/3 cup (about 1 1/2 ounces) shaved fresh Parmigiano-Reggiano cheese
  • 2 tablespoons thinly sliced fresh mint

Nutrition Information

  • calories 63
  • fat 3.3 g
  • satfat 1.2 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 3.5 g
  • carbohydrate 5.9 g
  • fiber 1.6 g
  • cholesterol 4 mg
  • iron 0.6 mg
  • sodium 215 mg
  • calcium 86 mg

How to Make It

  1. Prepare grill to medium-high heat.

  2. Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.