• 1/2 C chopped Kalamata or other brine-cured black olives
• 1 1/2 lbs zucchini (about 3 large)
• 2 to 3 T olive oil
• Salt and freshly ground black pepper
• 3 T coarsely chopped fresh mint leaves
• 1 T 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
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.

recipe from: foodtv.com, 7/11/04