Best Whole Grilled Zucchini With Basil Vinaigrette Recipes

WHOLE GRILLED ZUCCHINI WITH BASIL VINAIGRETTE

Steps:

• Preheat an outdoor grill to medium heat.
• Put the zucchini on the grill and cover. Cook, turning every 5 minutes, until slightly charred all over and tender when poked with the tip of a paring knife, 15 to 20 minutes. Remove to a cutting board and let cool slightly, about 5 minutes.
• Meanwhile, combine the basil, oil, vinegar and 1 teaspoon salt in a small bowl and whisk until combined. Slice the zucchini into 1/4-inch slices, arrange on a plate, drizzle with the vinaigrette and sprinkle with the chives.

GRILLED ZUCCHINI WITH HERB SALT AND FETA

Steps:

• For the herb salt: Combine the salt, oregano and thyme in a small bowl and mix to blend.
• For the grilled zucchini: Brush the zucchini planks on both sides with olive oil and sprinkle on both sides with some of the herb salt. Transfer the zucchini to a grill pan set over medium heat and cook until tender, about 5 minutes, flipping halfway through. Remove the zucchini to a serving plate and sprinkle with the feta.

GRILLED ZUCCHINI AND SUMMER SQUASH SALAD WITH BASIL-PARMESAN DRESSING

Steps:

• Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
• Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, Parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend. Season to taste with salt and pepper and serve.

GRILLED ZUCCHINI WITH BASIL BALSAMIC VINAIGRETTE

Steps:

• In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.
• Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.
• Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds).
• Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total; turn once.
• Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.

GRILLED VEGGIES WITH MUSTARD VINAIGRETTE

Steps:

• In a small bowl, whisk the first 5 ingredients. Gradually whisk in oils until blended., Peel and quarter each sweet onion, leaving root ends intact. Cut zucchini and yellow squash lengthwise into 1/2-in.-thick slices. Lightly spritz onions, zucchini, yellow squash and remaining vegetables with cooking spray, turning to coat all sides., Grill sweet onions, covered, over medium heat 15-20 minutes until tender, turning occasionally. Grill zucchini, squash and peppers, covered, over medium heat 10-15 minutes or until crisp-tender and lightly charred, turning once. Grill green onions, covered, 2-4 minutes or until lightly charred, turning once., Cut vegetables into bite-sized pieces; place in a large bowl. Add 1/2 cup vinaigrette and toss to coat. Serve with remaining vinaigrette.

BALSAMIC GRILLED ZUCCHINI

Steps:

• Preheat grill for medium-low heat and lightly oil the grate.
• Brush zucchini with olive oil. Sprinkle garlic powder, Italian seasoning, and salt over zucchini.
• Cook on preheated grill until beginning to brown, 3-4 minutes per side. Brush balsamic vinegar over the zucchini and continue cooking 1 minute more. Serve immediately.