Whole Grilled Zucchini with Basil Vinaigrette
A simple, easy way to grill zucchini in the summer. Cook it whole, until it is tender all the way through, then slice, dress and serve. You get the wonderful smoky flavor of the grill without having to babysit your vegetables.
|1/4 cup||fresh basil leaves, roughly torn|
|1/4 cup||extra-virgin olive oil|
|3 tablespoons||white wine vinegar|
|1/4 cup||minced fresh chives|
Preheat an outdoor grill to medium heat.
Put the zucchini on the grill and cover. Cook, turning every 5 minutes, until slightly charred all over and tender when poked with the tip of a paring knife, 15 20 minutes. Remove to a cutting board and let cool slightly, about 5 minutes.
Meanwhile, combine the basil, oil, vinegar and 1 teaspoon salt in a small bowl and whisk until combined. Slice the zucchini into 1/4-inch slices, arrange on a plate, drizzle with the vinaigrette and sprinkle with the chives.