Grilled Zucchini and Red Onion with Lemon Basil Vinaigrette
Transform your outdoor dining experience with this vibrant Grilled Zucchini and Red Onion with Lemon Basil Vinaigrette recipe—a healthy and flavorful side dish perfect for summer gatherings. Tender slices of zucchini and smoky red onion rings are perfectly charred on the grill, then drizzled with a zesty, herbaceous vinaigrette made from fresh basil, bright lemon juice, honey, and a touch of Dijon mustard. This quick and easy recipe, ready in just 25 minutes, highlights simple grilling techniques and fresh seasonal produce. Serve it warm or at room temperature as a sophisticated accompaniment to grilled chicken, fish, or your favorite plant-based protein. Bursting with flavor and color, this dish is not only delicious but also a feast for the eyes—perfect for impressing your guests at cookouts or family dinners.
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 medium red onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons lemon juice
- 0.25 cup fresh basil leaves
- 1 teaspoon honey
- 1 clove garlic
- 1 teaspoon Dijon mustard
Instructions
Preheat your grill or grill pan to medium-high heat.
Wash and trim the ends of the zucchinis. Slice them lengthwise into 1/4-inch thick strips.
Peel and slice the red onions into 1/2-inch thick rounds, keeping the slices intact for grilling.
In a small bowl, mix 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Brush the mixture evenly onto both sides of the zucchini and onion slices.
Place the zucchini and red onion slices on the preheated grill. Cook for about 3-4 minutes per side, or until grill marks appear and the vegetables are tender but not mushy. Remove from the grill and set aside.
While the vegetables are grilling, prepare the lemon basil vinaigrette. In a blender or food processor, combine the lemon juice, basil leaves, remaining 1 tablespoon of olive oil, honey, garlic (minced), Dijon mustard, and a pinch each of salt and pepper. Blend until smooth and emulsified.
Arrange the grilled zucchini and red onions on a platter. Drizzle the lemon basil vinaigrette over the top.
Serve warm or at room temperature. Enjoy this simple yet elegant dish as a side, or pair it with grilled proteins for a complete meal.
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8079 mg | 351% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 58.8 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1749 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
