Grilled Zucchini with Basil Balsamic Vinaigrette
Yield: 8 servingsSource: Sunset Magazine, JULY 1999
Amy's Comments: Our grill was full of other things the night we made this, so it went in the oven. Baked on a cookie sheet until tender and then drizzled with the remaining sauce. THIS WAS SO GOOD!!!
INGREDIENTS:
1/4 cup chopped fresh basil leaves
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
2 cloves garlic, minced or pressed
1/3 cup extra-virgin olive oilv
8 yellow or green zucchini (3 lb. total), rinsed, ends trimmed, and cut into 1/2-inch-thick rounds
Basil sprigs
Salt and pepper
INSTRUCTIONS:
- 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.
NUTRITIONAL INFO:
Healthy Units: 3 per serving
CALORIES 110(78% from fat); FAT 9.5g (sat 1.4g); CHOLESTEROL 0.0mg;
CARBOHYDRATE 6.2g; SODIUM 51mg; PROTEIN 2.1g; FIBER 1g