Grilled Zucchini with Kalamata Vinaigrette recipes

Ingredients

• 1/2 cup pitted Kalamata or other black olives
• 1 tablespoon red wine vinegar
• 1/2 teaspoon ground black pepper
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon fine sea salt
• 4 medium zucchini, cut lengthwise into 1/2-inch-thick slices
• 1/2 lemon, Juice of
• 3 cloves garlic, finely chopped
• 1 small tomato, diced

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