Grilled Zucchini with Kalamata vinaigrette

Our local South Florida farmer’s markets are currently
featuring homegrown produce – zucchini, green beans, Swiss chard, tomatoes to name a
few. It’s also prime time for picking tomatoes and strawberries. Not a bad
deal, really – especially since folks in other parts of the US are still
shoveling snow.

I bought all of the above in an effort to make and share
some recipes suitable for Lent. I’ve already posted the Swiss chard and white bean soup recipe, so today I’ve got a grilled zucchini recipe.  This recipe is adapted from one I found in
the Whole Foods recipe collection. It’s not necessarily Armenian, but it
definitely qualifies to serve during Lenten – or – whenever.

Grilled Zucchini with Kalamata vinaigrette

Zucchini with Kalamata vinaigrette

Serves 4

½ cup pitted kalamata olives, drained and rinsed
1 Tbsp. red wine vinegar
½ tsp. black pepper
¼ cup water
3 Tbsp. olive oil, divided
4 medium zucchini, washed, and cut lengthwise into  ½” thick slices
Juice of ½ lemon
2 garlic cloves, minced
Dash of salt and pepper
Garnish: 1
small tomato, diced

Step #1

1. In a blender or food processor, process olives,
vinegar, pepper, water, and 1 Tbsp. of the olive oil. Blend until smooth.  Add more water if mixture is too thick.
Set aside.

Step #2

2. Place zucchini slices in a large bowl; toss with lemon
juice, the remaining 2 Tbsp. olive oil, and a dash of salt and pepper until

(Note: After cutting the zucchini lengthwise, I cut the pieces in half  crosswise so it would fit in my George Foreman counter top grill.)

The zucchini can be grilled on a stove-top grill pan, in a counter-top grill, or on an outdoor gas or electric grill. Set grill on a
medium-high setting.
Step #3

3. Cook until grill marks appear on zucchini, and
zucchini becomes tender – about 3 to 4 minutes on each side.

4. Layer zucchini slices on platter; drizzle each layer
with Kalamata vinaigrette, and garnish with chopped tomatoes.
hot, warm or at room temperature.
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