Grilled Zucchini & Kalamata Olives

Ingredients:

• 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

Instructions:

1. 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.
2. 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