Grilled Zucchini with Kalamata Vinaigrette

Grilled Zucchini with Kalamata Vinaigrette

Serves 4

This innovative recipe blends olives to create a richly flavored dressing, delicious on zucchini as well as other grilled veggies.

Ingredients: 
  • 1/2 cup pitted Kalamata or other black olives
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 4 medium zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1/2 lemon, Juice of
  • 3 cloves garlic, finely chopped
  • 1 small tomato, diced
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Method: 

Prepare a grill for medium-high heat cooking. In a blender or food processor, combine olives, vinegar, pepper, 1/4 cup water, 1 tablespoon of the oil and 1/4 teaspoon of the salt; blend until smooth and set aside.

Place zucchini in a large bowl and toss with lemon juice, garlic, remaining 2 tablespoons oil and 1/4 teaspoon 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.

Nutritional Info: 
Per Serving:Serving size: about 10oz/283g-wt., 160 calories (110 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 460mg sodium, 11g carbohydrate (3g dietary fiber, 4g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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