Grilled Zucchini with Kalamata Vinaigrette

Shopping List:

  • ¼ cup pitted Kalamata olives
  • ½ tablespoon red wine vinegar
  • 1 ½ tablespoons extra-virgin olive oil, divided
  • ½ teaspoon fine sea salt
  • 2 medium zucchini, cut lengthwise into 1/2-inch-thick slices
  • ¼ lemon, Juice of
  • 1 cloves garlic, finely chopped
  • 1 small tomato, diced
  • Sea salt and freshly ground pepper to taste

Mixing Your Goods:

Prepare a grill for medium-high heat cooking. In a blender or food processor, combine olives, vinegar, pepper, 2 tablespoons of water, 2 teaspoons of the oil and a pinch of salt; blend until smooth and set aside.

Place zucchini in a large bowl and toss with lemon juice, garlic, remaining olive oil and another pinch of salt. Grill until well-marked and tender, 3 to 4 minutes per side. Layer zucchini on a platter, drizzling each layer with some vinaigrette and sprinkling with some tomato. Serve hot, warm or room temperature.