Grilled Mediterranean Vegetable Spread

Independence Day was also National BBQ day! We were so busy participating at the Wilmette French Market then grilling our organic farm stand veggies & freshly baked pita bread, we never posted this easy to make grilled Mediterranean vegetable spread! Charring the onions & peppers brings out aromatic, smoky-sweet flavors. Prepare ahead & serve at room temperature as a healthy& delicious appetizer with grilled pita chips or as flavorful condiment to barbecued brisket, lamb or steak.

Serves 6-8 as an appetizer or side condiment

Ingredients:
1.     ½ cup Villa Graziella Organic Extra Virgin Olive Oil plus extra to flavor
2.     ½ cup Villa Graziella Aged Balsamic Vinegar di Modena
3.     2 red onions cut into half-inch rounds
4.     2 red bell peppers seeded & cut in half (can use yellow or orange peppers too)
5.     2 bunches parsley, finely chopped
6.     1 bunch basil, chopped
7.     2 cloves minced garlic
8.     2 tablespoons dried oregano 
9.     Sea salt & fresh ground pepper

  • Brush peppers lightly with Villa Graziella Organic Extra Virgin Olive Oil, season with salt & pepper

  • Over high heat, char the peppers on a grill or in a cast iron pan approx. 5 minutes on each side, or until peppers are soft & charred.

  • Remove from heat & cover for 10 minutes.

  • Brush onions lightly with Villa Graziella Organic Extra Virgin Olive Oil, season with salt & pepper,

  • Over high heat, char the onions on a grill or in a cast iron pan approx. 5 minutes per side, or until onions are crisp & blackened.

  • Dice charred peppers.

  • Combine parsley, basil, peppers & garlic in a large bowl.

  • Remove onions from heat & allow to cool.

  • Place onions on a cutting board & chop while drizzling a bit of Villa Graziella Organic Aged Balsamic Vinegar di Modena on onions until mixture becomes a jam like paste.

  • Add onion paste to the bowl with the diced peppers, garlic & herbs, stir in Villa Graziella Organic Extra Virgin Olive Oil, Villa Graziella Organic Aged Balsamic Vinegar & oregano.

  • Mix well, cover & chill for 5 hours to overnight.

  • Bring to room temperature, serve & enjoy!

RecipesAmy WrightComment