Lemon Vinaigrette:
- 1 tbsp olive oil
- 1/2 tbsp Dijon mustard
- 1/2 lemon, juice, and zest
- Sea salt and freshly cracked pepper, to taste
Whisk together all of the ingredients in a small bowl. Taste and re-season if necessary.
Zucchini:
- 2 zucchini, quartered lengthwise
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp pine nuts, toasted
- 1 tbsp feta cheese
- 1 tbsp basil, chopped
Toss the zucchini with the olive oil then season with sea salt and pepper in a bowl.
Grill the zucchini on the grill (or in a grill pan) on one side until the grill marks appear, about 2 minutes.
Flip wedges and grill for an additional 1-2 minutes.
Cut each quarter in half crosswise, and return to the bowl.
Pour the vinaigrette over the zucchini. Add the pine nuts, feta cheese, and basil and toss gently to coat. Serve warm. Enjoy.