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Grilled Zucchini with Kalamata Olives

  • Yield: 4-6 side servings 1x


  • 1/3 cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 2 medium or large zucchini, sliced 1/2-3/4-inch thick the long way
  • 1 anchovy fillet, drained of oil and mashed with a fork (optional)
  • 1/3 cup Kalamata Olives pitted and halved
  • 1/4 cup fresh basil, roughly chopped


  1. Heat the grill to medium-high. Whisk together vinegar, mustard, oil, salt and pepper. Marinate zucchini while grill heats, about 10 minutes. Remove zucchini from marinade and reserve marinate. Grill zucchini until soft about 3-4 minutes on each side; remove to a serving platter. Stir anchovy (if using) and olives into marinade and pour over hot zucchini. Serve atop lettuce or just as a simple side without lettuce.