Grilled Vegetables

Serves:

6

Ingredients:

• 3 medium, green bell pepper - seeded and quartered
• 4 zucchini - trimmed and sliced lengthwise into quarters
• 1 medium, eggplant - cut 1/4-inch thick
• 12 small, Crimini mushrooms - stems removed
• 1 pound, asparagus - trimmed
• 12 green onions - roots cut off and tops trimmed
• 2 large, red onion - peeled and cut 1/2" thick
• 3 large, beef steak tomatoes - cut 1" thick
• 1/2 cup, Epicurean Arbequina Extra Virgin Olive Oil
• 1/2 cup, 25 Star Aged Balsamic Vinegar
• kosher salt and freshly ground pepper to taste

Instructions:

1. Prepare all vegetables and place in largest roasting pan you own
2. Gently toss vegetables with 25 Star Aged Balsamic Vinegar and Epicurean Arbequina Extra Virgin Olive Oil, salt and pepper
3. Allow vegetables to marinate for 40 minutes, gently tossing every 10 minutes
4. Heat grill on high
5. Once hot reduce to medium
6. Working in batches, grill the vegetables until tender and lightly charred all over.
7. The key to getting those great grill marks is to not shift the vegetables too frequently once they have been placed on the hot grill
8. These vegetable can be served hot off the grill or at room temperature

Covid 19 

Store Hours

Mon Thru Fri  11a - 6p

Sat  11a - 6p

Sun 12p - 5p

Curbside Service

Available

Mon Thru Sat  11a - 6p

Sun 12p - 5p

(615) 895-0007

sales@epicureanoliveoil.com

The Avenue Murfreesboro

2615 Medical Center Parkway

Suite #2070

Murfreesboro, TN

37129

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