Grilled Zucchini
- 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
- 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
other black olives, red wine vinegar, ground black pepper, water, extravirgin olive oil, salt, lemon, garlic, tomato
Taken from www.epicurious.com/recipes/member/views/grilled-zucchini-50084361 (may not work)