Grilled Zucchini And Red Onion With Lemon-Basil Vinaigrette

• 1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds
• 3 medium zucchini, ends trimmed, sliced lengthwise into 3/4-inch-thick planks (about 1 pound)
• 1/4 cup plus 2 tablespoons extra virgin olive oil
• kosher salt & fresh ground pepper
• 1 garlic clove, minced (about 1/2 teaspoon)
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon Dijon mustard
• 1 tablespoon chopped fresh basil leaf

1. Putonion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with 1/4 cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) together in small bowl; set aside.
3. Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.

red onion, zucchini, extra virgin olive oil, kosher salt, garlic, lemon zest, lemon juice, mustard, fresh basil leaf

Taken from www.food.com/recipe/grilled-zucchini-and-red-onion-with-lemon-basil-vinaigrette-375714 (may not work)