Grilled Zucchini with Basil Balsamic Vinaigrette

Yield: 8 servings
Source: Sunset Magazine, JULY 1999
Amy's Comments: Our grill was full of other things the night we made this, so it went in the oven. Baked on a cookie sheet until tender and then drizzled with the remaining sauce. THIS WAS SO GOOD!!!


1/4 cup chopped fresh basil leaves
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
2 cloves garlic, minced or pressed
1/3 cup extra-virgin olive oilv 8 yellow or green zucchini (3 lb. total), rinsed, ends trimmed, and cut into 1/2-inch-thick rounds
Basil sprigs
Salt and pepper


  1. In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.
  2. Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.
  3. Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total; turn once.
  4. Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.


Healthy Units: 3 per serving
CALORIES 110(78% from fat); FAT 9.5g (sat 1.4g); CHOLESTEROL 0.0mg; CARBOHYDRATE 6.2g; SODIUM 51mg; PROTEIN 2.1g; FIBER 1g

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