My garden is overflowing with zucchini right now and I was looking for different ways to serve it.  The original recipe for the vinaigrette is from Bobby Flay’s Grill It!book, however, I’ve substituted his oregano for basil.  As in his recipe, we also had the sauce last night over chicken, new potatoes (or fingerlings) and the zucchini - all were terrific.  I especially like grilling the zucchini in this shape - cut  lengthwise in quarters.  It cooks fairly quickly and doesn’t fall through the grill.

Grilled Zucchini with Roasted Garlic and Basil Vinaigrette

Serves 2

For the Zucchini:

1 medium zucchini
olive oil
salt and pepper

Cut the zucchini in quarters lengthwise, brush them with olive oil, and salt and pepper them.  Grill, turning until cooked.

For the Vinaigrette:

Makes about 1 cup

8 cloves roasted garlic
1/4 cup white wine vinegar
1 tsp. honey
2 Tbls. fresh basil
1/2 tsp. kosher salt
1/4 tsp. red chile flakes
3/4 cup extra virgin olive oil

Combine all of the ingredients except the oil in a food processor or blender.  While processing, add the oil to emulsify.