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
How to Make It
Prepare grill to medium-high heat.
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.
Absolutely amazing!!! Made this last night on our indoor grill plan. We didn't have any mint so we just left it out and it was still great. This is perfect for company and will for sure be in our regular dinner rotation at home.
Wonderful!! What a great summer side dish. Used Zucchini & Yellow squash. Only needed 1/4 tsp. each of salt & pepper sprinkled on veggies before grilling. Don't need to add extra 1/4 tsp. at end. Used Balsamic Vinegar instead of Red Wine Vinegar. Wasn't sure about mint, but we really thought it was great & added to flavor. Easy & delicious!!
Just wanted to recommend this recipe even if you DON'T have a grill. I made it exactly as described, except I broiled the sliced zucchini and red onion in my oven till the veggies were browned and tender. (Took slightly longer under my broiler.) The flavors were great! And making ahead is always a plus. This would be good to take to a picnic or potluck.)
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