Recipe courtesy of Gourmet Magazine

Grilled Zucchini with Black Olives and Mint

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 side-dish servings
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1/2 cup chopped Kalamata or other brine-cured black olives

1 1/2 pounds zucchini (about 3 large)

2 to 3 tablespoons olive oil

Salt and freshly ground black pepper

3 tablespoons coarsely chopped fresh mint leaves

1 tablespoon fresh lemon juice


  1. Prepare grill.
  2. Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper, to taste.
  3. Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches 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.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste.

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