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
123
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
  • 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.

Nutritional Facts

Total Fat
13g
19%
Saturated Fat
11g
46%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin A, RAE
16µg
2%
Calcium, Ca
11mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
4mg
1%
Phosphorus, P
10mg
1%
Selenium, Se
1µg
2%
Sodium, Na
64mg
4%
Water
36g
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.