Grilled Zucchini with Kalamata Vinaigrette

Grilled Zucchini with Kalamata Vinaigrette
Contributor
Grilled Zucchini with Kalamata Vinaigrette

Whole Foods Market

Grilled Zucchini with Kalamata Vinaigrette

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

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4
Servings
239
Calories Per Serving
Deliver Ingredients

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
  • 1/2  Teaspoon  fine sea salt
  • medium-sized zucchini, cut lengthwise into 1/2-inch-thick slices
  • Juice of 1/2 lemon
  • cloves garlic, chopped finely
  • small tomato, diced

Directions

Preheat a grill on medium-high heat.

In a blender or the bowl of a food processor, combine the olives, vinegar, pepper, water, 1 tablespoon of the oil, and ¼ teaspoon of the salt. Blend until smooth and set aside.

Place the zucchini in a large bowl and toss with lemon juice, garlic, and remaining oil and salt. Grill until well marked and tender, 3-4 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 Facts

Total Fat
18g
26%
Sugar
9g
10%
Saturated Fat
5g
21%
Cholesterol
1mg
0%
Carbohydrate, by difference
19g
15%
Protein
2g
4%
Vitamin A, RAE
16µg
2%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
15mg
2%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Niacin
1mg
7%
Phosphorus, P
30mg
4%
Selenium, Se
3µg
5%
Sodium, Na
97mg
6%
Water
15g
1%

Grilled Zucchini Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Grilled Zucchini Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.