Grilled Vegetables with Oregano Olive Oil and Neapolitan Herb Balsamic
Needed for this Recipe:
Sunshine Coast Olive Oil Co. Oregano Olive Oil
Sunshine Coast Olive Oil Co. Neapolitan Herb Dark Balsamic
1 red or yellow or green bell peppers, seeded and halved
15 or so grape tomatoes
2 zucchini sliced lengthwise 1/2-inch-thick
1 eggplant or Japanese eggplant, sliced lengthwise into 1/2-inch-thick rectangles
3 + 1Tablespoons Sunshine Coast Olive Oil Co. Oregano Olive oil
1 red onion, sliced about ½ inch thick
Salt and freshly ground black pepper
2 tablespoons Sunshine Coast Olive Oil Co. Neapolitan Herb Balsamic
Prepare your indoor grill or the barbecue (medium-high heat). Brush the vegetables with Oregano Olive Oil and lightly coat. Sprinkle the vegetables with salt and pepper. Work in batches, grill the vegetables until lightly charred. Try not to move them too often, but if they are lightly charred but too firm till, then flip them part way through the cooking time.
Meanwhile, whisk the remaining 2 tablespoons of oil and the balsamic vinegar. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables once cooked. Serve the vegetables, warm or at room temperature.