Grilled Zucchini with Fresh Dill Vinaigrette

PUBLISHED ON: 09.05.2010

Squashes are perfect for the grill.  In the Summer, when squashes like zucchini seem to provide an endless bounty, it is more reason to take your squash to the grill.  Squashes really come alive when they are grilled.

Don’t forget to dress the zucchini with the vinaigrette while they are still hot so the flavors really have a chance to seep into the flesh of the squash.

Grilled Zucchini with Fresh Dill Vinaigrette
Serves 4
Recipe from Bobby Flay

3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey
2 teaspoons Dijon mustard
4 tablespoons chopped fresh dill
Kosher salt and freshly ground pepper
1/2 cup plus 3 tablespoons olive oil
3 medium zucchini, quartered lengthwise
1.  Heat your grill to high.
2.  Combine the vinegar, lemon juice, honey, mustard, 3 tablespoons of the dill, and salt and pepper to taste in a blender and blend until smooth.  With the motor running, slowly add 1/2 cup of the oil and blend until emulsified.
3.  Brush the zucchini with the remaining 3 tablespoons oil and season with salt and pepper.  Grill until lightly golden brown on all sides and just cooked through, about 8 minutes.
4.  Remove from the grill and cut each quarter in half crosswise.  Place on a platter and immediately drizzle with the vinaigrette.  Garnish with the remaining tablespoon dill.

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