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Grilled Zucchini with Kalamata Vinaigrette

Serves 4
Time 10 min
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, divided
  • 4 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.

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.
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  • 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, divided
  • 4 zucchini, cut lengthwise into 1/2-inch-thick slices
  • 1/2 lemon, juice of
  • 3 cloves garlic, finely chopped
  • 1 small tomato, diced
Shop with Prime

Exclusively for Prime members in select ZIP codes.