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Veg: Italian Grilled Zucchini & Red Onion

Source of Recipe

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Italian Grilled Zucchini & Red Onion

Myrecipes.com
Cooking Light - May 2009 - Anthony Rosenfeld,
14 reviews rated this recipe 4.2 of 5 stars.
8 servings (serving size: about 3/4 cup)
Prep 15 min. - Grill 12 min.

This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

Ingredients:
1 tablespoon olive oil
4 (1/2-inch-thick) slices red onion (about 1 large)
2 pounds small zucchini, cut lengthwise into (1/4-inch-thick) slices
1/2 teaspoon kosher salt, 'divided'
1/2 teaspoon freshly ground black pepper, 'divided'
2 tablespoons red wine vinegar
1/3 cup (about 1-1/2 ounces) shaved fresh Parmigiano-Reggiano cheese
2 tablespoons thinly sliced fresh mint

Preparation:
1. Prepare grill to medium-high heat.

2. Combine first 3 ingredients in a large bowl. Sprinkle zucchini mixture with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss gently to coat. Arrange vegetables in a single layer on a grill rack; grill 4 minutes on each side or until zucchini is tender and vegetables are well marked.

Remove zucchini from grill; reduce grill heat to medium-low. Grill onion an additional 5 minutes or until tender. Combine zucchini, onion, and vinegar in a large bowl, tossing to coat. Sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cheese, and mint.

1/8 of recipe equals: Calories 63; Fat 3.3 g (Satfat 1.2 g, Monofat 1.7 g, Polyfat 0.3 g); Protein 3.5 g; Carbohydrate 5.9 g; Fiber 1.6 g; Cholesterol 4 mg; Sodium 215 mg