This herb and spice blend dressing is delicious on grilled vegetables or a traditional salad. The Tuscan Oil Blend has a medium heat because of the crushed red pepper flakes - adjust for your taste. We've listed the vegetables we used (what we had in our pantry/garden), but you can use whatever vegetables you like. Asparagus, eggplant, green onions, or bell peppers would also be delicious.
  • 2 Vidalia onions, halved
  • 3 yellow squash (about 1 pound total), sliced lengthwise in half
  • 3 zucchini (about 12 ounces total), sliced lengthwise in half
  • 5 garlic scapes
  • 12 mushrooms
  • 1/4 cup plus 2 tablespoons Kouzini Extra Virgin Olive Oil
  • Salt and freshly ground black pepper
  • 3 tablespoons Kouzini Traditional Balsamic Vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon SKORDO Tuscan Oil Blend
  • 1 teaspoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh basil
  • 1/2 teaspoon finely chopped fresh rosemary


  1. Place a grill pan over medium-high heat or heat a grill to medium-high hea). Brush the vegetables with 1/4 cup of olive oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 7 minutes for the onion, yellow squash, zucchini, and mushrooms; 4 minutes for the garlic scapes. Chop the vegetables into bite size pieces.

  1. Meanwhile, whisk the remaining 2 tablespoons of Olive Oil, Balsamic Vinegar, garlic, Tuscan Oil Blend, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables and toss. Serve the vegetables warm or at room temperature.
August 09, 2021

Leave a comment

Please note: comments must be approved before they are published.