6 medium zucchini, halved lengthwise and again into quarters
2 teaspoons extra virgin olive oil
¼ cup pitted Kalamata olives, chopped
Make the rosemary orange salt: Combine the salt, rosemary leaves, and orange peel and grind with a mortar and pestle. Work the zest and rosemary into the salt until well combined and add the Rosemary Vitality™ and Orange Vitality™ essential oils. Set aside.
Make the dressing: Combine the orange juice, olive oil, honey, and pepper in a small bowl and whisk until combined. Set aside.
Make the zucchini: Preheat grill to a medium heat. Toss cut zucchini with olive oil. Place zucchini on grill and cook until charred on both sides and tender, (about 2 to 3 minutes each side). Transfer zucchini to platter and toss with reserved dressing. Sprinkle with chopped olives and a few generous pinches of the rosemary orange salt. Serve warm or at room temperature.