Zucchini with Olives and Mint

[Guest guest]

Zucchini with Olives and Mint

 

 

750 g (26 1/2 oz) zucchini, cut diagonally into ½cm slices

8 teaspoons extra-virgin olive oil

1/4 cup fresh mint leaves

1/4 cup pitted and coarsely chopped

black olives

4 lemon wedges, to serve

 

 

1. Toss zucchini with oil and season with salt and pepper.

 

2. Barbecue over glowing coals or medium heat for 5 minutes, turning

once.

 

3. Toss in a bowl with mint and olives, and serve with lemon wedges.

 

 

Serves 4.