Grilled Vegetables with Garlic Olive Oil

This is our go-to recipe for grilling vegetables. The colorful combination is a festive side dish for any occasion and they keep warm in the oven until the rest of your dishes are prepared. The garlic flavor is infused in the olive oil so it covers the veggies evenly and minimizes some of the prep time. Grill the peppers and asparagus side by side on the grill and serve them on the platter the same way to give your guests a choice. You can mix things up the next time you make this by substituting the Garlic olive oil with our Tuscan Herb olive oil (you can omit the rosemary). You may even try a drizzle of our all natural, aged balsamics over the entire serving platter right before serving.

INGREDIENTS

• 5-6 multi-colored peppers
• 1 bunch asparagus (about ½ inch thick stalks), about 1 pound
• 2 tablespoons chopped rosemary
• 2 tablespoons Olive This! Garlic Extra Virgin Olive Oil (EVOO) 
• 1 teaspoon salt

DIRECTIONS

Prepare grill to med-high heat. Clean grates well.

Cut open the peppers, seed and remove ribs. Slice peppers into 1 inch strips. Chop rosemary. Cut off (or snap naturally) the tough ends of the asparagus.

Combine all ingredients into a large bowl and toss well. We find it much easier to simply use our bare hands.

Oil grill grates well. Lay peppers on one side of grill, skin side down. Lay asparagus in a single layer on the other side of the grill against the direction of the grates. Grill for 4-5 minutes. Start checking on the veggies in the same order as you put them down since they start cooking immediately. Also, vegetables closer to the outer edges of the grill won’t cook as quickly as those in the center.

After turning all vegetables, grill for another 2-3 minutes checking frequently. Remove from grill, transfer to serving platter in separate stacks of peppers and asparagus. Garnish with rosemary sprigs and serve.

SERVES 4-6

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