Grilled zucchini and red onion with lemon-basil dressing from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 231) by America's Test Kitchen Editors

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Notes about this recipe

  • Delys77 on May 22, 2024

    This was excellent. My only quibble is that I found the onions a bit of a hassled to skewer. I would be tempted to just do them on a bbq grill pan and then proceed with the rest of the recipe. I also cut the zucchini in angle slices as opposed to lengthwise. I think the presentation is nicer and they are easier to manage on the grill. The vinaigrette was lovely and the basil makes for a lovely presentation and a nice fresh flavour at the end. I would increase the portion as it will be popular at any dinner.

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