Italian Grilled Zucchini and Red Onion

So D and I were tired of standard zucchini sauteed in a pan, so I started looking for new recipes and came across this.  It is very good.  I really like the flavor (not overpowering in vinegar, but enough to give the vinegar zing).  Neither of us likes mint in food, so we substituted basil.

Italian Grilled Zucchini and Red Onion

This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

YIELD: 8 servings (serving size: about 3/4 cup)
COURSE: Side Dishes/Vegetables

Ingredients

1 tablespoon olive oil
4 (1/2-inch-thick) slices red onion (about 1 large)
2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons red wine vinegar
1/3 cup (about 1 1/2 ounces) shaved fresh Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh mint (used basil)

Preparation

1. Prepare grill to medium-high heat.

2. Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked. Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.

Nutritional Information

Calories: 63; Fat: 3.3g; Saturated fat: 1.2g; Monounsaturated fat: 1.7g; Polyunsaturated fat: 0.3g; Protein: 3.5g; Carbohydrate: 5.9g; Fiber: 1.6g; Cholesterol: 4mg; Iron: 0.6mg; Sodium: 215mg; Calcium: 86mg

Cooking Light MAY 2009