Makes 4 servings. Difficulty
For the vegetables: 2 medium zucchini, cut diagonally into 1 inch slices, 1 large red bell pepper, cut into 1-1/2 inches by 2 inch pieces 1 large red onion, cut into 1 inch wedges 1-1/2 Tablespoons extra virgin olive oil Salt and freshly ground black pepper
For the Garlic-Olive Tapanade: 1 cup kalamata olives (organic is preferred) 1 Tablespoon capers 2 garlic cloves, minced 1/2 teaspoon hot red pepper flakes 3 Tablespoons red wine vinegar 1/2 cup extra virgin olive oil 2 Tablespoons fresh basil, chopped Salt and freshly ground black pepper
Place the vegetables in a large bowl and toss with olive oil. Season with salt and freshly ground black pepper.
Coarsely chop the olives. Place the olives and remaining ingredients in a bowl and stir to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Let sit for at least 10 minutes.
Lightly oil the grill rack and preheat the grill. Place the vegetables on the hot grill rack and grill for about 5 minutes per side, turning occasionally, until tender. Transfer to a bowl and add about 1/4 cup of the Garlic-Olive Tapanade. Toss to coat vegetables. Adjust seasonings to taste, if necessary, with salt and freshly ground black pepper.
You will have extra Garlic-Olive Tapanade. This topping is great for grilled steaks, fish, chicken or lamb. You can also mix this into mayonnaise to create a quick aioli to spread on gluten-free crostini, or to mix into a chicken or tuna salad.