Grilled Zucchini With Kalamata Vinaigrette

4 from 1 ratings

This innovative recipe blends olives to create a richly flavored dressing, delicious on zucchini as well as other grilled vegetables. Click here to see In Season: The Summer of Squash.

Servings

servings

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 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
4 medium-sized zucchini, cut lengthwise into 1/2-inch-thick slices
juice of 1/2 lemon
3 cloves garlic, chopped finely
1 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.