Grilled Vegetables with Feta and Rosemary

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Directions:

  1. Season zucchini and eggplant with Salt and Pepper. 
  2. Ligtly brush the vegetables with San Gimignano Extra Virgin Olive Oil and grill over medium heat on bothsides until lightly browned. 
  3. Remove vegetable slices from grill and toss them together with the cherry tomatoes and garlic in a bowl. 
  4. Season with Salt and Pepper to taste and arrange in small dishes. 
  5. Add the feta cheese and rosemary to the vegetable slices and drizzle with San Gimignano Extra Virgin Olive Oil.
Tip: If you don’t have a grill you can also heat small amount VOM FASS San Gimignano Extra Virgin Olive Oil in large pan and sauté vegetable slices on bothsides until lightly browned. 
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