* This post was created in partnership with California Olive Ranch. We’re working together this year to continue to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. They work with farmers in California and around the world to source their olive oil in order to create perfect blends.

As always the words, images and opinions are my own. A very hearty thank you to all of you who support the brands that believe in the work I do here.

Recently I heard someone say they don’t do much grilling because they are a vegetarian as if meat has exclusivity over the fire. My immediate response upon hearing this, “I’ll change your mind.” This recipe, the one I’m sharing with you today; for grilled vegetables marinated in a pungent vinaigrette, immediately came to mind.

The classic recipe for verdure sott’olio – which basically means vegetables under oil, takes vegetables at their peak then cooks them until al dente in vinegar. They are then mixed with salt, a few simple spices and garlic then tucked into a jar in preparation for a luxurious bath in olive oil. The olive oil preserves the vegetables so you can savor summer no matter the season.

I took this general idea and turned it into a side dish that I’ve continued to make again and again all throughout the summer. The smokey char on the vegetables makes quick friends with the bright zip from the vinegar. It’s an incredibly simple dish and yet on a table next to charred lamb, an herby salad dotted with edible blossoms and grilled flatbread – this is the one that received the most praise. 

Use whatever vegetables happen to be the most stunning at the market. I particularly love zucchini and summer squash here but have also had great success with fennel, onions, eggplant and peppers. 



Grilled Verdure Sott'olio


3 pounds assorted vegetables, sliced 1/4 inch thick (zucchini, peppers, summer squash, fennel, green beans, etc.)

1/2 cup California Olive Ranch Destination Series Everyday olive oil (plus more for drizzling)

1/4 champagne vinegar

3 garlic cloves, minced

1 teaspoon sea salt

1/4 cup fresh oregano, roughly chopped (plus more for serving)

Flake salt


Drizzle the vegetables with a little bit of olive oil then grill on a grill pan, grill or over the fire until deep char marks appear and they are tender.

Transfer the grilled vegetables to a large bowl.

In a medium bowl whisk together the olive oil, champagne vinegar, sea salt and oregano.

Pour the dressing over the vegetables and let marinate for at least one hour.

Garnish with flake salt and more fresh oregano.




4 Responses to “Grilled Verdure Sott’olio”

  1. Marilee

    Hi … it sounds delicious. Two questions. What are the larger leaves sprinkled on top, and I’m assuming the “1/4 champagne vinegar” is 1/4 “cup”? Thanks


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