Grilled Zucchini with Kalamata Vinaigrette

Ingredients

1/2 cup pitted Kalamata or other black olives

1 tablespoon red wine vinegar

1/2 teaspoon ground black pepper

1/4 cup water

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon fine sea salt

4 medium zucchini, cut lengthwise into 1/2-inch-thick slices

Juice of 1/2 lemon

3 garlic cloves, 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, 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.

Serves 4

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