Whole Grilled Zucchini with Basil Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 139
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 3
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 296
- Total: 30 min
- Active: 25 min
Ingredients
2 medium zucchinis
1/4 cup fresh basil leaves, roughly torn
1/4 cup extra-virgin olive oil
3 tablespoons white wine vinegar
1/4 cup minced fresh chives
Kosher salt
Directions
- 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 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.