Grilled Verdure Sott'olio
Ingredients
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
Instructions
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.
Recipe by Not Without Salt at http://notwithoutsalt.com/grilled-verdure-sottolio/