Don't forget to dress the zucchini with the vinaigrette while they are still hot so the flavors really have a chance to seep into the flesh of the squash.
Grilled Zucchini with Fresh Dill Vinaigrette
Recipe from Bobby Flay
3 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons honey
2 teaspoons Dijon mustard
4 tablespoons 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.