Grilled Farm Vegetables with O Fresh Basil Olive Oil
12 cherry tomatoes, halved
6 Tbsp O's Ultra Premium Extra Virgin Olive Oil
24 asparagus spears
2 medium zucchini
1/1/4 cups fresh arugula
1 cup crumbled Feta cheese
1/3 cup O's Fresh Basil Olive Oil
3 Tbsp O's Sherry Vinegar
2 Tbsp finely chopped shallots
Coarse sea salt and fresh cracked black pepper
Grill vegetables beginning with the cherry tomatoes. Toss tomatoes with 3 tablespoons Extra Virgin Olive Oil and salt and pepper. Spread them out on a baking sheet. Place on hot grill, turning them over once and let cool.
Trim asparagus and slice zucchini length-wise using a mandolin or vegetable peeler. Toss with some EVO and salt and pepper.
Place a ridged grill pan over high heat and leave there for a few minutes until very hot. Grill zucchini and asparagus, turning them over after about a minute. Remove and leave to cool.
In a small bowl whisk O's Fresh Basil Olive Oil, O's Sherry Vinegar, shallots, salt and pepper. To assemble, arrange arugula, vegetables on a flat serving dish so as to show all individual components. Sprinkle with crumbled Feta cheese. Drizzle with dressing and serve.