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Grilled Zucchini with Kalamata Vinaigrette

Name: Grilled Zucchini with Kalamata Vinaigrette
Total time: 10 min
Yield: Serves 4
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

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

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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: 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

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.