Grilled Vegetables with Herbed Olive Oil Dressing

This colorful platter of grilled vegetables was one of the sides Giulia prepared while visiting her home in Italy. Tossed in a fresh herb dressing made with Jovial Extra Virgin Olive Oil, it's an effortless recipe that brings out the natural sweetness of peak summer produce.

Instructions

1. Prep the vegetables by slicing the eggplant and zucchini lengthwise into thin strips and the peppers into quarters. Lay them onto a large tray and salt the top lightly, leaving them to release liquid for a few minutes.
2. Pat the vegetables dry with paper towel and lightly brush with olive oil on both sides. Using a hot ribbed griddle or grill, begin cooking the vegetables a few minutes per side or until softened and lightly charred on the outside.
3. Place the cooked vegetables on a large serving plate, cover with a clean kitchen cloth or aluminum foil, and let steam for a few minutes. The vegetables may not all fit in one go, so repeat step 2 as many times as needed and keep the already cooked vegetables covered in the meantime.
4. While the cooked vegetables rest, prepare the herb oil to top them with: Finely chop the fresh herbs and combine with ½ cup of Jovial Olive Oil and a few pinches of salt. Mix well and then pour over all the vegetables, giving them a mix if needed to make sure they are evenly coated. Serve as a side dish to accompany any protein.