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Grilled Vegetables with Black Olive
Dressing Recipe

Ingredients

Grilled Vegetables:

• 1 jar Odysea Roasted Red Peppers (or 1/3 of the jar plus 1 roasted yellow pepper)
• 1 large green pepper
• 2 large onions
• 1 medium head radicchio
• 1 large Chicory
• 4 large Portobello mushrooms, stems removed
• 60ml olive oil
• Salt and freshly ground black pepper to taste

Black Olive Dressing:

• 110g Odysea Alexandrian Style Black Olives
• 110g mayonnaise
• 1/2 tsp Odysea Aged Corinthian Vinegar

Method

1. Roast the green, and if using, yellow pepper under a medium-hot grill, turning occasionally, until slightly charred.
2. Allow the peppers to cool. When they can be handled, peel and seed them and tear into strips.
3. Drain and cut the red roasted peppers and mix together.
4. Slice the onions into rings about 1/4-inch thick.
5. Cut off the roots of the radicchio and chicory and separate the leaves.
6. Place the leaves, sliced mushrooms, and onion rings into a bowl.
7. Toss with the olive oil, making sure everything is covered well, adding more olive oil if necessary, then season with salt and pepper.
8. Place all the vegetables on a rack and cook until tender and brownish on both sides. Remove from the rack and keep warm.

Dressing:

1. Remove the stones from the olives and then puree in a food processor.
2. Add mayonnaise and vinegar and process until smooth.
3. Keep refrigerated until ready to use and keep any unused portion refrigerated.
4. Combine dressing with peppers and vegetables. Enjoy with fresh bread!

‘The Black Olive Dressing gives grilled vegetables a wonderful kick’