Don’t you love Cook’s Illustrated recipes? They do so much research to make sure their recipes will turn out well for you. This one is about 4 years old. Follow the directions for “charred-on-the-outside, tender-on-the-inside veggies with great smoky flavor.” There’s no reason the onion has to be red. Just use one from the box. Putting the onions on skewers is a great tip to make it easier to deal with them on the grill.
Ingredients:
1 large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds 3 medium squash (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks 1/4 cup plus 2 tablespoons extra virgin olive oil Kosher salt and ground black pepper 1 small garlic clove , minced or pressed through garlic press (about 1/2 teaspoon) 1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice 1/4 teaspoon Dijon mustard 1 tablespoon chopped fresh basil leaves
Preparation:
Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and squash evenly with 1/4 cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt) together in small bowl; set aside.
Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking). Transfer vegetables to platter; remove skewers from onion and discard any charred outer rings. Rewhisk vinaigrette and pour over vegetables. Sprinkle with basil and serve.