Grilled Zucchini with black olives and mint

Serves 4 as a side dish

• 7 (or more) Kalamata or other brine-cured black olives (about 125 ml)
• 600g  zucchini (about 3 large)
• 1 tablespoon olive oil
• 3 tablespoons coarsely chopped fresh mint leaves
• 1 1/2 teaspoons fresh lemon juice

1. Prepare grill.
2. Pit and thinly slice olives.
3. Cut zucchini diagonally into 1 cm-thick slices and in a bowl toss with oil and salt and pepper to taste.
4. Grill zucchini, in batches if necessary, on a rack set 12-15cm over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.)
5. Transfer zucchini to bowl and toss with olives, mint, and lemon juice.