Grilled Zucchini with Mint
Serve with your favorite grilled entree.

• 1/4 cup Kalamata olives
• 1 1/2 pounds zucchini
• 1 tablespoon olive oil
• 3 tablespoons coarsely chopped fresh mint leaves
• 1 1/2 teaspoons fresh lemon juice

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 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.

Per Serving: 94 Calories; 8g Fat (67.5% calories from fat); trace Saturated Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat.

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