Grilled Zucchini with Caramelized Onions Portobellos and Lemon Aioli

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil, plus more for brushing
• 1 large onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 tablespoon balsamic vinegar
• 1 large portobello mushroom cap, scaled and finely diced
• 2 medium zucchini, halved lengthwise and seeded
• 1/4 cup finely grated Parmesan
• Micro basil, for serving
• 1 cup mayonnaise
• 1 tablespoon olive oil
• 1 tablespoon minced Calabrese peppers in oil (about 4 small), plus oil from the jar for drizzling
• 1 clove garlic, grated
• Finely grated zest and juice from 1 lemon
• Kosher salt and freshly ground black pepper

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