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.


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