We’re Cooking: Grilled Summer Veggies with Kalamata Olive Tapenade

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Adding salty, savory tapenade to caramelized, smokey grilled summer veggies elevates their flavors to a new level.  Use any summertime veggies you like from summer squash and zucchini to peppers, tomatoes, potatoes even avocado or grilled crusty bread.

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Recipe:

Grilled Summer Veggies with Kalamata Olive Tapenade
Ingredients:
IMG_8960For the tapenade –
2/3 cup kalamata olives, roughly chopped
1 teaspoon capers, rinsed
1 teaspoon Dijon mustard
2 cloves garlic, roughly chopped
Juice and zest of 1 lemon
2 tablespoons fresh parsley
3 tablespoons olive oil
Splash white wine
1/2 teaspoon black pepper

For the Veggies –
3 squash – zucchini or yellow summer squash, sliced in lengthwise strips
1 red and 1 yellow pepper, stem and seeds removed, sliced in strips
1/2 red onion, cut in 1/2 inch rings
1 pint cherry tomatoes, 1/2 of them cut in half
2 garlic cloves, minced
1 shallot, minced
1/4 cup olive oil
2 tablespoons Sherry vinegar
2 stems rosemary
5 sprigs thyme
1/2 teaspoon red pepper flakes
pinch salt and pepper
2 tablespoons chopped fresh parsley

Preparation:
Add all the veggies, thyme and rosemary to a plastic bag.  Whisk together the olive oil, vinegar, red pepper flakes, salt and pepper and 1 tablespoon parsley.  Pour over the veggies into the bag.  Seal the bag and toss together.  Marinade for 1/2 hour.  Meanwhile add all of the tapenade ingredients to a food processor and blend together until completely chopped together and emulsified.  Pour into a small bowl and set aside.  When ready to grill the veggies heat the grill to medium and place the squash, onions and peppers directly on the grill, toss the tomatoes into a grill basket so they don’t fall through the grates.  Grill until the tomatoes start to pop and soften; turn the rest of the veggies over once after they are nicely roasted and grill marked on one side, doing the same on the other.  Remove from the grill and cut the squash, peppers and onions into 1/2 inch pieces.  Toss into a bowl with the tomatoes. Spoon over about 2 tablespoons of tapenade and stir to combine.  Serve with a sprinkle of parsley on top; a crumble of fresh feta would also be delicious.

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