Try this delicious appetizer or side dish, that features fresh flavor and color the next time you entertain!
The clocks go back this weekend and while November brings the start of dark mornings and chilly nights, with it comes a variety of new produce, namely the bell pepper. While they are available all year round, they are at their peak during the fall months! Not only is this crisp, fresh ingredient a perfect addition to any fall dish, it is rich in vitamins and adds color to your menu in gloomier months. With this in mind, we would like to share a gorgeous and delicious way to feature bell peppers next time you entertain – or anytime you want a special meal!
This recipe was kindly shared by Celebrity Chef Cat Cora
Grilled Vegetables with Oxymelo Vinegar
Yield: 2-3 servings
- 7 oz (3/4cup) sweet pumpkin
- 1 avocado, ripe
- 1 zucchini
- 1 big carrot
- 1 green pepper
- 1 red sweet pepper
- 2 plevrotous mushrooms
- 4 tbs Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
- 4 tbs Cat Cora’s Kitchen Oxymelo vinegar
- Salt, freshly ground pepper
Directions: Cut all vegetables (pumpkin, zucchini, carrot, avocado, red and green peppers, mushrooms) in thick slices (3/4″ -1″) and grill. Chop the parsley and mix in a bowl with extra virgin olive oil, salt, pepper and oxymelo vinegar. Once the vegetables are cooked, put them in the bowl with the aromatic mixture and blend them with your hand. Serve in a plate by creating a colorful and tasty “tower”!