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