Grilled Whole Zucchini with Basil Vinaigrette
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A simple and easy summer grilled zucchini recipe. Here, the zucchini is grilled whole until completely tender, then sliced, topped with green onions, and drizzled with a vinaigrette topped with fresh basil leaves. A great way to get grilled vegetables with a fuss-free flavor. This dish makes a wonderful appetizer or side dish for meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium zucchini
- 1/4 cup fresh basil leaves, coarsely torn
- 1/4 cup olive oil
- 3 tablespoons white wine vinegar
- 1/4 cup chopped fresh chives
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Cooking the dish according to the recipe:
- Preheat an outdoor grill to medium heat.
- Place the zucchini on the grill and cover. Cook, turning every 5 minutes, until lightly charred and tender when pierced with the tip of a paring knife, 15-20 minutes. Remove the zucchini, place it on a cutting board, and let it cool slightly, about 5 minutes.
- Meanwhile, combine the basil, oil, vinegar, and 1 teaspoon of salt in a small bowl and whisk until thoroughly combined. Slice the zucchini into 0.6 cm thick rounds and arrange on a plate, drizzle with the vinaigrette, and sprinkle with chives.
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