Italian Grilled Zucchini and Red Onion

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Anthony Rosenfeld,

May 2009