Grilled Zucchini with Black Olives and Mint

Ingredients

• 3 tablespoons mint leaves fresh coarsely chopped
• 0.5 cup kalamata black chopped
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil 
• 4 servings salt and pepper black freshly ground
• 1.5 pounds zucchini ( 3 large)

Equipment

• bowl
• grill
• grill pan

Directions

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