Grilled zucchini with lemon and Dijon dressing

Name: Grilled zucchini with lemon and Dijon dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 to 4
Cuisine: Québécoise
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; ¼ cup (60 ml) lemon juice, about 1 lemon; Zest of 1 lemon; 1 tbsp (15 ml) honey; 2 tsp (10 ml) Dijon mustard; 1 clove garlic, finely minced; ¼ tsp (1 ml) kosher salt; A pinch of freshly ground pepper; 3 medium zucchini, sliced lengthwise into ½ in (1.5 cm) thick slices; 2 tbsp (30 ml) olive oil; 2 tbsp (30 ml) Clubhouse Lemon & Herb seasoning; Salt and freshly ground pepper

Preparation 10 min
Cooking 5 min
Servings 3 to 4
Freezing I do not suggest

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Vinaigrette

3 tbsp (45 ml) extra-virgin olive oil
¼ cup (60 ml) lemon juice, about 1 lemon
Zest of 1 lemon
1 tbsp (15 ml) honey
2 tsp (10 ml) Dijon mustard
1 clove garlic, finely minced
¼ tsp (1 ml) kosher salt
A pinch of freshly ground pepper

Zucchini

3 medium zucchini, sliced lengthwise into ½ in (1.5 cm) thick slices
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) Clubhouse Lemon & Herb seasoning
Salt and freshly ground pepper

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Preparation

In a small bowl, whisk together the olive oil, lemon juice and zest, honey, Dijon mustard, garlic, salt and pepper until the vinaigrette is emulsified. Set aside.
Preheat the barbecue to maximum heat and oil the grates.
Slice the zucchini lengthwise into ½ in (1.5 cm) thick slices. Brush them with olive oil on both sides, then season with salt, pepper and the Lemon & Herb seasoning.
Place the zucchini on the hot grill and cook for 2 minutes. Rotate 45 degrees and continue cooking for 2 minutes to get crosshatch grill marks. Flip and grill for 1 more minute. They should be tender but still firm in the centre.
Arrange the zucchini on a serving plate and drizzle with about ¼ cup (60 ml) of vinaigrette, a little more to taste. Serve immediately.