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TIP OF THE DAY: Olive Vinaigrette

We thank Whole Foods Market for providing the inspiration to make olive vinaigrette, a sauce for grilled vegetables, poultry, seafood and tofu.

Much as we enjoy olives, we’d never thought of adding them to oil and vinegar to create a rich dressing.

If you’re firing up the grill for Memorial Day, try this recipe:


Ingredients

  • 1/2 cup pitted Kalamata or other black olives
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground black pepper
  • 1/4 cup water
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 4 medium zucchini, cut lengthwise into
    1/2-inch-thick slices
  • Juice of 1/2 lemon
  • 3 garlic cloves, finely chopped
  • 1/2 box cherry or grape tomatoes, halved
  •  

    Serve olive vinagrette with grilled
    vegetables, poultry and seafood. Photo
    courtesy Whole Foods Market.

     

    Preparation
    1. Prepare a grill for medium-high heat cooking.
    2. In a blender or food processor, combine olives, vinegar, pepper, water, 1 tablespoon of the oil and 1/4 teaspoon of the salt. Blend until smooth and set aside.
    3. Place zucchini in a large bowl and toss with lemon juice, garlic, remaining 2 tablespoons oil and 1/4 teaspoon salt. Grill until well marked and tender, 3 to 4 minutes per side.
    4. Layer zucchini on a platter, drizzling each layer with some vinaigrette and sprinkling with some tomato. Serve hot, warm or room temperature.

    To use the olive vinaigrette as a salad dressing, dilute it with more oil and vinegar, to taste.

    Find more of our favorite vegetable recipes.

      





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