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Ingredientes
- 1/2 c. minced Kalamata or possibly other brine-cured black olives
- 1 1/2 lb zucchini - (abt 3 large)
- 2 Tbsp. extra virgin olive oil - (to 3) Salt to taste Freshly-grnd black pepper to taste
- 3 Tbsp. coarsely-minced fresh mint leaves
- 1 Tbsp. fresh lemon juice
Direcciones
- 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 min on each side, or possibly till lightly charred and just tender. (Alternatively, zucchini may be grilled in a warm well-seasoned heavy-ridged grill pan over moderately-high heat.)
- Transfer zucchini to bowl and toss with olives, mint, and lemon juice. Season with salt and pepper, to taste.
- This recipe yields 4 side-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 86 | |
| Calories from Fat 62 | 72% |
| Total Fat 7.04g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 428mg | 12% |
| Total Carbs 5.74g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.89g | 2% |
| Protein 1.97g | 3% |
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