Grilling Squash

Today's Farmers Market was full of squash so here's another great way to serve it. Make sure the grill is on medium not high and keep an eye on the squash. The key to the wonderful flavor is to put the seasoning on after you grilled the squash. In this case that is a lemon basil dressing. I usually serve this room temperature and prepare it on my gas grill before I do the meat, fish or chicken.

GRILLED ZUCCHINI AND RED ONION
Adapted from Cook’s Illustrated May 2009
After about five minutes, faint grill marks should begin to appear on the undersides of the vegetables; if necessary, adjust their position on the grill or adjust the heat level.

Ingredients
1 large red onion , peeled and cut crosswise into four 1/2-inch-thick rounds
3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks or a mixture of several different squash
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
Instructions
1. Thread onion rounds, from side to side, onto 2 metal skewers. Brush onion and zucchini evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
2. Whisk remaining 2 tablespoons olive oil, garlic, lemon zest and juice, mustard, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl; set aside.
3. Grill vegetables over medium heat, turning once, until tender and caramelized, 18 to 22 minutes (move vegetables as needed to ensure even cooking.
4. 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.