Grilled Zucchini with a tangy and refreshing vinaigrette. My new go to dressing for any grilled vegetable.

Grilled Zucchini with Lemon Dijon Dill Dressing

Your new go-to dressing for any grilled vegetable
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4


  • 3 Tbs white wine vinegar
  • 1 Tbs fresh lemon juice
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • 4 Tbs chopped fresh dill
  • Kosher salt and freshly ground pepper
  • 1/2 cup plus 3 tablespoons olive oil
  • 3 medium zucchini quartered lengthwise


  1. Heat your grill to high.
  2. Combine the vinegar, lemon juice, honey, mustard, 3 tablespoons of the dill, and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add 1/2 cup of the oil and blend until emulsified.
  3. Brush the zucchini with the remaining 3 tablespoons oil and season with salt and pepper. Grill until lightly golden brown on all sides and just cooked through, about 8 minutes.
  4. Remove from the grill and cut each quarter in half crosswise. Place on a platter and immediately drizzle with the vinaigrette. Garnish with the remaining tablespoon dill.