Seasonal Grilled Vegetables with Olive Oil - Oliviers & Co.

Seasonal Grilled Vegetables with Olive Oil

September 22, 2017
Seasonal Grilled Vegetables with Olive Oil

Add a side of seasonal grilled vegetables to your favorite meal.

Seasonal Grilled Vegetables with Olive Oil


Preheat oven to 180 degrees.

Place a sheet of baking paper on a tray.

Wash the vegetables.

Separate the broccoli into small bouquets.

Mince the celeriac & onion.

Cut the zucchini into round slices.

Slice the potimarron thinly, without removing its skin.

Scatter the vegetables on the baking tray, add in the unpeeled cloves of garlic, sprinkle everything with Olive Oil, Salt from Camargue, freshly ground pepper, a pinch of Espelette chilli pepper & the stripped thyme leaves.

Pour a very small amount of water into the baking tray.

Cover the vegetables with another sheet of parchment paper & bake for 40 min.

In the meantime, wash the baby spinach leaves, the rocket, dill & chervil, pat them dry.

½ inch before the end of the baking paper, remove the top sheet of parchment paper & drizzle the vegetables once again with olive oil.

Allow to cool slightly, arrange vegetables on four plates & sprinkle on the baby lettuce leaves, dill & chervil.

Drizzle with Olive Oil & Premium Balsamic Vinegar of Modena.

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