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American | Grilled Zucchini with Fresh Dill Vinaigrettevegan

Posted on June 6, 2011

Perfect side dish for a summer bbq. To keep the zucchini from falling through the grates of the grill, I cut them in half lengthwise, then cut them diagonally after they have cooked.

Yield: 4 servings

grilled zucchini with fresh dill vinaigrette


3 tablespoons white wine vinegar

1 teaspoon fresh lemon juice

2 teaspoons honey

2 teaspoons Dijon mustard

3 tablespoons chopped fresh dill

kosher sea salt, to taste

freshly ground pepper, to taste

1/2 cup olive oil, plus more for brushing on the zucchini

3 medium zucchini, cut lengthwise in half



Heat grill to high.

Combine the vinegar, lemon juice, honey, mustard, dill, salt, and pepper in a blender (or Vita-Mix) and blend until smooth. With the blender on, slowly add 1/2 cup of the oil and blend until emulsified. (If using a Vita-Mix, you can pour oil in more quickly, should only take less than 45 seconds to emulsify.)

Brush the zucchini with olive oil and season with salt and pepper. Grill until lightly golden brown on all sides and just cooked through, about 8 minutes.

Remove from the grill, and cut each half into diagonal pieces. Place on a platter and immediately drizzle with the vinaigrette.


(Ref. Sur La Table's "Grilled Zucchini with Fresh Dill Vinaigrette" recipe, "Bobby Flay's Grill It!" class.)