Grilled Zucchini Ribbon Salad with Charred Tomato Vinaigrette

Charred Tomato Vinaigrette

6 plum tomatoes

2 tablespoons white balsamic vinegar

3 cloves garlic, minced

1 tablespoon chopped fresh basil

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

Grilled zucchini

4 medium zucchini

1 large sweet onion, sliced

2 tablespoons white balsamic vinegar

2 tablespoons roasted garlic olive oil

¼ cup chopped fresh basil

2 tablespoons shaved parmesan cheese

Fire up your grill to 450-550 degrees.

Place the tomatoes on the grill and roast them, turning occasionally, for 5-10 minutes or until the skin is blistered and charred and tender. Let cool.

Remove and discard skin from the tomatoes. Place the tomatoes in a food processor. Add the vinegar, garlic and basil. Pulse until smooth. Turn on food processor and add olive oil in a steady stream. Season to taste with kosher salt and black pepper. Set aside.

Using a sharp knife or mandoline slicer, slice the zucchini into thin strips (ribbons).

In a large bowl, toss the zucchini and onion together. Add the vinegar, oil and kosher salt and black pepper to taste. Mix thoroughly.

Place zucchini mixture on the grill and grill for 8-10 minutes or until the zucchini and onions are tender and slightly charred. Transfer vegetables to a large bowl. Add Charred Tomato Vinaigrette and chopped fresh basil, toss well and season to taste with kosher salt and black pepper.

Top grilled zucchini salad with Parmesan shavings and garnish with fresh basil leaves. Serve immediately.

Serves eight.

"Gastro Grilling: Fired-Up Recipes to Grill Great Everyday Meals" by Ted Reader (Pintail, 2014)