What You’ll Need

10 chopped Kalamata olives
1 ½ lbs zucchini
2 tbsp. grape seed oil
Salt and pepper
3 tbsp. chopped fresh mint
1 tbsp. lemon juice

The How To

· 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.

· 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. Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste