Most grilled zucchini recipes stop at olive oil and salt. This one goes further. Zucchini slices get marinated in lemon juice, garlic, and olive oil before hitting a medium-high grill for three to four minutes per side until well-marked and tender, then layered on a platter and drizzled with a smooth kalamata olive vinaigrette that changes the entire character of the dish. The vinaigrette is blended from pitted kalamata olives, red wine vinegar, olive oil, and a pinch of salt into something briny, silky, and deeply savory that works as both a sauce and a dressing. Fresh diced tomato scattered between the layers adds brightness and color. Kalamata olives are a good source of healthy monounsaturated fats and polyphenols that support cardiovascular health and a healthy inflammation response — the same compounds that make the Mediterranean diet one of the most well-researched eating patterns for long-term wellbeing. This dish works hot from the grill, at room temperature for a gathering, or cold from the refrigerator the next day alongside grilled fish or chicken. Simple technique, ingredients that do the work.
Break out the grill and get to sizzling.
Shopping List:
Grilled Zucchini with Kalamata Vinaigrette
- ¼ cup pitted Kalamata olives
- ½ tablespoon red wine vinegar
- 1 ½ tablespoons extra-virgin olive oil, divided
- ½ teaspoon fine sea salt
- 2 medium zucchini, cut lengthwise into 1/2-inch-thick slices
- ¼ lemon, Juice of
- 1 clove of garlic, finely chopped
- 1 small tomato, diced
- Sea salt and freshly ground pepper to taste
Mixing Your Goods:
Preheat the grill to medium-high heat. In a blender or food processor, combine olives, vinegar, pepper, 2 tablespoons of water, 2 teaspoons of the oil, and a pinch of salt; blend until smooth and set aside. Place zucchini in a large bowl and toss with lemon juice, garlic, remaining olive oil, and another pinch of 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.