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Italian Grilled Zucchini and Red Onion

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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.

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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 2 ounces, shaved fresh
  • Parmigiano-Reggiano cheese
  • 2 tablespoons thinly sliced fresh mint.

Details

Servings 8

Preparation

Step 1

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.

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