Ingredients
1/2 cup pitted Kalamata or other black olives
1 tablespoon red wine vinegar
1/2 teaspoon ground black pepper
1/4 cup water
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon fine sea salt 4 medium zucchini, cut lengthwise into 1/2-inch-thick slices
Juice of 1/2 lemon
3 garlic cloves, finely chopped
1 small tomato, diced
Preparation
Prepare a grill for medium-high heat cooking. In a blender or food processor, combine olives, vinegar, pepper, water, 1 tablespoon of the oil and 1/4 teaspoon of the salt; blend until smooth and set aside Place zucchini in a large bowl and toss with lemon juice, garlic, remaining 2 tablespoons oil and 1/4 teaspoon salt. Grill until well marked and tender, 3 to 4 minutes per side. Layer zucchini on a platter, drizzling each layer with some vinaigrette and sprinkling with some tomato. Serve hot warm or room temperature
