Grilled Zucchini and Onion with Basil Dressing

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar adds a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option with a neutral flavor.

Pick zucchini when they are younger and smaller to avoid large seeds.

Cut zucchini lengthwise into halves.

Cut red onion lengthwise, keeping part of the end intact.

Coat zucchini and onion with a neutral oil to prevent sticking on the grill.

Sprinkle salt and pepper on both sides of the zucchini and onion.

Preheat the grill to high heat for searing the vegetables.

Place zucchini and onion on the grill, aiming for a good char without cooking them through.

Turn the zucchini and onion once to achieve good color on both sides.

Remove zucchini and onion from the grill when they still have good texture and firmness, avoiding mushiness.

Let the grilled vegetables cool slightly before handling them.

Prepare the dressing by blending fresh basil, garlic, sherry vinegar, Dijon mustard, salt, and pepper together using an immersion blender.

Cut the cooled zucchini into bite-sized pieces.

Cut cherry tomatoes in half and add to the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary