GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT

This recipe can be prepared in 45 minutes or less.


7 Kalamata or other brine-cured black olives (about 1/4 cup)
1 1/2 pounds zucchini (about 3 large)
1 tablespoon olive oil
3 tablespoons coarsely chopped fresh mint leaves
1 1/2 teaspoons fresh lemon juice

Prepare grill.

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. (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.

Serves 4 as a side dish.

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