Yield: 4 servings

Ingredients:

1/2 cup pitted Kalamata or other black olives
1 tablespoon red wine vinegar
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon fine sea salt, divided
4 zucchini, cut lengthwise into 1/2-inch-thick slices
1/2 lemon, juice of
3 cloves garlic, finely chopped
1 small tomato, diced

Directions:

  1. Prepare a grill for medium-high heat cooking.
  2. In a blender or food processor, combine olives, vinegar, pepper, 1/4 cup water, 1 tablespoon of the oil and 1/4 teaspoon of the salt; blend until smooth and set aside.
  3. Place zucchini in a large bowl and toss with lemon juice, garlic, remaining 2 tablespoons oil and 1/4 teaspoon salt.
  4. Grill until well marked and tender, 3 to 4 minutes per side.
  5. Layer zucchini on a platter, drizzling each layer with some vinaigrette and sprinkling with some tomato.
  6. Serve hot, warm or room temperature.