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Grilled Zucchini with Buttermilk-Basil Dressing

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    This side is good with flank steak, pasta, or feta cheese.
    Everyday Food, June 2011
    • Yield Serves 4
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    Ingredients

    • 5 tablespoons buttermilk
    • 6 tablespoons extra-virgin olive oil
    • 2 teaspoons white-wine vinegar
    • 1 garlic clove, minced
    • 1 cup packed fresh basil leaves
    • 1/3 cup coarsely grated Parmesan
    • Coarse salt and ground pepper
    • 4 medium zucchini or yellow squash (or a combination), halved and cut lengthwise into 1/4-inch slices

    Directions

    1. Heat a grill or grill pan over high. Clean and lightly oil hot grill. In a small measuring cup, combine buttermilk and 5 tablespoons extra-virgin olive oil with white-wine vinegar. In a food processor, combine garlic, basil, and Parmesan and process until basil is finely chopped. Season with salt and pepper. With machine running, add buttermilk mixture in a slow, steady stream and process until dressing is smooth. Season to taste with salt and pepper.
    2. Toss zucchini with remaining tablespoon oil; season with salt and pepper. Grill zucchini (in batches if necessary) until lightly charred and tender, 4 to 6 minutes, flipping once. Transfer to a serving plate and drizzle with dressing.

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