Grilled Zucchini and Onion with Warm Italian Vinaigrette

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Serves 2 – 4


1 tbsp melted ghee
1 medium sweet onion
2 medium zucchini
4 tbsp extra virgin olive oil
2 tsp minced garlic (approx 2 cloves)
2 tbsp minced sweet onion *
1 tsp Fresno pepper, minced **
1/2 tsp + pinch + 1/2 tsp sea salt, divided
1/4 tsp + pinch + 1/4 tsp fresh cracked pepper, divided
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1/2 tsp local honey
1 tbsp chopped fresh basil
1 tbsp chopped fresh oregano, plus leaves for garnish

Over medium heat, warm a grill-pan. While preheating, lightly brush the pan with melted ghee and then, prepare onion and zucchini.

For the onion – Cut off the top and bottom of the sweet onion. Peel. Using the center chunk of onion, slice width-wise to create 4 – 1/4″ rounds of sweet onion. Brush both sides with ghee and sprinkle with a pinch of salt and a pinch of pepper. For the zucchini – Cut the top and bottom off the zucchini. Slice in half, width-wise, then slice both pieces in half, length-wise. Make one additional slice length-wise, resulting in 8 – approximately 4″ spears of zucchini. Repeat with the second zucchini, resulting in 16 total spears. Place in a medium bowl, and add remaining ghee (approx 1 1/2 tsp), 1/2 tsp sea salt and 1/4 tsp pepper. Toss to coat.

Once grill-pan is preheated, add onions to the pan. Make sure to grill the onions first because the zucchini is best served warm. Grill the onions for 5 minutes on each side, using a spatula to turn gently, which allows the rings of onion to stay nestled together. Remove and set aside on a clean plate to wait for the zucchini. Grill all three sides of the zucchini for 3 minutes each, using tongs to gently turn.

While vegetables are grilling, in a small saucepan, combine extra virgin olive oil, garlic, minced sweet onion, Fresno pepper, sea salt and pepper. Stir to combine. Warm over medium-low heat until gently simmering. Simmer for 2 minutes. Reduce heat to low and whisk in apple cider vinegar, Dijon and honey. Vinaigrette will remain broken, without fully emulsifying. Maintain a low heat until vegetables are ready.

Once all vegetables have been grilled, pile neatly onto a serving plate. Whisk chopped basil and oregano into the broken vinaigrette and pour over the grilled vegetables. Garnish with oregano leaves and serve warm.

* Use the leftover top & bottom from creating the onion rounds to create 2 tbsp minced onion.

** If you happen to not share my recent obsession with Fresno peppers, they can either be omitted or substitute 1/4 tsp crushed red pepper flakes for a slightly spicier end result.

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