Name: Grilled Zucchini with Green Olives, Cilantro, and Tomato
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Mexican
Ingredients: ¾ cup Vegetable Stock; 2 tablespoons chopped fresh cilantro; 2 teaspoons tamari; 2 teaspoons freshly ground black pepper; 1 teaspoon balsamic vinegar; 3 zucchini, each sliced lengthwise into 3 equal-sized planks (about 2 pounds); 1 tablespoon minced garlic; ¾ cup diced tomatoes; ¼ cup drained, sliced pimiento-stuffed green olives; ½ teaspoon salt; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Vedge

By Rich Landau and Kate Jacoby

Published 2013

About

An early food inspiration from a cooking show came to me one late night as a 7th grader watching Doctor Who (yes, the old ones) on PBS. At the end of the show, with space to fill, they showed these 7 minute cooking segments. I remember this enormous guy in a chef’s jacket cooking a steak this particular night and for the sauce he was sautéing . . . olives??? I was blown away by this idea, and it has been in my culinary repertoire ever since. Zucchini on the grill, done right, is one