- 1/2 Cup pitted Kalamata or other black olives
- 1 Tablespoon red-wine vinegar
- 1/2 Teaspoon ground black pepper
- 1/4 Cup water
- 3 Tablespoons extra-virgin olive oil
- 1/2 Teaspoon fine sea salt
- 4 medium-sized zucchini, cut lengthwise into 1/2-inch-thick slices
- Juice of 1/2 lemon
- 3 cloves garlic, chopped finely
- 1 small tomato, diced
Preheat a grill on medium-high heat.
In a blender or the bowl of a food processor, combine the olives, vinegar, pepper, water, 1 tablespoon of the oil, and ¼ teaspoon of the salt. Blend until smooth and set aside.
Place the zucchini in a large bowl and toss with lemon juice, garlic, and remaining oil and salt. Grill until well marked and tender, 3-4 minutes per side. Layer zucchini on a platter, drizzling each layer with some vinaigrette and sprinkling with some tomato. Serve hot, warm, or room temperature.
Calories Per Serving151
Folate equivalent (total)51µg13%
Grilled Summer Vegetables with Black Olive Vinaigrette
This Grilled Summer Vegetables recipe has my favorite veggies like yellow beets, zucchini, yellow squash, red onion, eggplant, green onions / scallions and corn. This healthy grilling recipe has a flavorful black olive vinaigrette full of Greek flavors. You will also learn how long to perfectly cook vegetables on the grill, what are some great grilling vegetables, and my favorite indoor grills.
Blog post contains affiliate links. Read our Disclosure Policy
Hello my friends. Grilled Summer Vegetables is another summer recipe just for you. Grilling these summer vegetables is an easy task, but it will take some proper timing because each vegetable has their own cooking time. If you grill on a small indoor grill like me, you will have to grill the vegetables in small batches. But if you have a large outdoor grill, the cooking time will be reduced almost a half. This recipe is a great excuse to fire up your grill and enjoy the summer outdoors.
The ingredients you'll need
You'll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Fresh zucchini: Try to find firm zucchinis with smooth dark-green skin.
Olive oil: I love using this flavorful oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
Balsamic vinegar: This is the secret ingredient in this recipe! It adds wonderful flavor and promotes caramelizing.
Kosher salt and black pepper: If using fine salt, you should probably use less of it, or the dish could end up too salty.
Garlic powder: You can also use a teaspoon of fresh minced garlic. Although I find that garlic powder actually works better in this recipe - it more uniformly distributes and it doesn't burn on the grill as easily as minced garlic.
Serving the Grilled Zucchini Greek Salad
After the zucchini and onions are grilled, they are diced and tossed with tomatoes, kalamata olives, feta, fresh parsley and Greek vinaigrette. We could NOT stop eating it! The flavors are so bright and bold, there’s a variety of textures, and it paired so perfectly with grilled chicken sausages and lemon roasted potatoes. It would also be great with steak, grilled chicken, pork roast, or on it’s own as a vegetarian meal. It’s also one of those side dishes that doesn’t need to be very hot and can just sit at room temperature until ready to serve.
Take advantage of Utah’s bountiful summer produce and stop by Lee’s for everything you need to make this delicious Grilled Zucchini Greek Salad! Items on sale August 4-10: Zucchini squash, feta cheese, olive oil
Pine nuts are the soft and creamy nut often found in Mediterranean food. They’re used in making homemade pestos like this one, and are one of the most expensive nuts I find at the grocery store. But, their price tag doesn’t keep me from buying them, it just makes me extra careful when I toast them.
Toasting any nut brings out it’s earthy flavor. To toast pine nuts, place the nuts in a small non-stick pan and heat over medium heat. Allow the nuts to heat for 1-2 minutes, then watch very carefully, tossing often so they don’t burn. As soon as they begin to brown and you can smell their earthy aroma, transfer immediately to a plate or bowl to stop the roasting.
Grilled Zucchini with Kalamata Vinaigrette - Recipes
I thought I was staying just ahead of the garden zucchini plant. There’s that window – only about a day – before the zucchinis bust out of the small to medium size and become giants. And it’s the giants that end up with the poor reputation. It’s it’s the giants that appear in a pretty basket on the neighbors doorstep – or as storyteller Garrison Keillor describes, it’s the giants that end up in the backseat of all unlocked cars in Lake Wobegon, Minnesota. The giants are somewhat undesirable because they begin to get woodsy and have large seeds.
So I had a few medium-sized zucchinis and a few almost giants on my hands. Usually the giants are fine for zucchini bread or muffins or even shredded and sauteed to add to pasta sauce or the Corn & Zucchini Tuna Burgers I posted earlier. But I needed a side to go with our grilled hamburgers and with the grill hot, grilled zucchini seemed perfect. Unlike small zucchini which are almost too flimsy to grill without a grill basket (which I don’t have) the medium and almost giants did not fall through the grill grates. I grilled the zucchini slices just as the burgers were finishing up so some of the dripped juices and residual grilled beef numbins gave the zucchini a fabulous smokey flavor.
Be the first to review this recipe
You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.
© 2021 Condé Nast. All rights reserved.
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.
- ¼ cup chopped fresh basil leaves
- 3 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 2 cloves garlic, minced or pressed
- ⅓ cup extra-virgin olive oil
- 8 yellow or green zucchini (3 lb. total), rinsed, ends trimmed, and cut into 1/2-inch-thick rounds
- Basil sprigs
- Salt and pepper
In a small bowl, mix chopped basil, vinegar, mustard, honey, and garlic. Whisking, blend in oil.
Thread zucchini on thin skewers so rounds lie flat and pieces touch. Brush generously with basil vinaigrette.
Place zucchini on a barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds). Close lid on gas grill. Cook until brown on each side, 5 to 7 minutes total turn once.
Push zucchini from skewers onto a platter. Drizzle with remaining vinaigrette. Garnish with basil sprigs. Add salt and pepper to taste.
Steps to make Grilled Zucchini Boats
Rinse ½ a cup of quinoa with cold water and drain. Place in a small saucepan with one cup of water. Bring the contents of the saucepan to a boil. Reduce the heat to low and simmer until water is absorbed (about 10 minutes). Transfer the cooked quinoa to a large bowl to cool slightly.
Slice each zucchini in half, lengthwise. Use a spoon to scoop the seeds from each of the zucchini halves. Brush with oil.
Heat a grill pan over medium heat. Cook the zucchini, cut side down, for 4-6 minutes. Once the zucchini halves are crisp-tender, transfer to a plate.
In a small bowl or jug, whisk together 1 tablespoon of fresh lemon juice, ½ a teaspoon of dried oregano, and ⅛ teaspoon of kosher salt. Stir the mixture into the quinoa.
Combine all ingredients
Add 1 cup halved cherry tomatoes, ½ cup pitted Kalamata olives, ¼ cup finely chopped red onion, and 1 tablespoon chopped fresh parsley to cooked quinoa, along with ¼ cup of crumbled feta cheese. Stir well to combine.
To serve, spoon the quinoa filling into the grilled zucchini halves. Serve immediately or refrigerate until you are ready to serve.
These Grilled Zucchini Boats are low carb, gluten free and really tasty. Don’t forget to post your pictures on social media using #CookMeRecipes if you try this recipe.
Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!
Grilled Zucchini Rolls with Herbed Goat Cheese & Kalamata Olives
There are times when a recipe falls into place so beautifully that you think some greater force must be at work. This was one of those times.
- 1 whole Very Large Or 3 Small Zucchini
- 3 Tablespoons Olive Oil
- 1 teaspoon Kosher Salt (approximately)
- 1 teaspoon Freshly Ground Black Pepper (approximately)
- 3-½ ounces, weight Herbed Goat Cheese
- 1-½ ounce, weight (about 7 Or 8) Pitted Kalamata Olives, Finely Chopped
Preheat grill to high heat.
Slice a strip lengthwise from the zucchini to expose the inside of the vegetable. Discard or reserve for another use. Cut the 2 ends from the zucchini to make straight edges. Cut the zucchini lengthwise into 1/2-inch strips. If using a large zucchini, cut each of these strips in half crosswise. This won’t be necessary with small zucchini.
Brush both sides of the zucchini pieces liberally with olive oil. Season well with kosher salt and freshly ground black pepper. Lay the zucchini pieces on the grill at a 45-degree angle (for more attractive grill marks). Cook until the zucchini is very tender, but not mushy, about 3 minutes per side, moving the pieces during cooking to ensure even browning.
Remove zucchini from the grill. Set a wire cooling rack on top of a bowl to give the cooling rack extra clearance from the counter. Drape the zucchini pieces on the rack to cool. This method will stop the zucchini from steaming while cooling.
Place goat cheese in a medium bowl. Stir olives into the goat cheese.
Spread a layer of the goat cheese mixture onto one side of each zucchini piece. Gently roll each piece of zucchini. Serve.