We are circling back to the wonderful aroma, taste and nutrition of oregano this week – cause its GRILL time! Here’s a recipe that will have you cool in the kitchen and hot on the bbq outside. Simply slice summer veggies like zucchini, squash, eggplant, tomatoes, etc and toss in olive oil, a little salt and pepper. Grill over a medium hot grill until roasty-toasty-tasty. Spread out on a platter and garnish with this fabulous sauce! Pass around a basket of crusty bread, and dinner is done!

Bright green summer oregano is not only delicious but full of “good-for-you” as well.  Oregano packs a big punch of antioxidants. According to some studies, it has 42 times the antioxidant activity compared to apples. Wow! Oregano extract has been shown to help fight colon, prostate, skin, leukemia, and breast cancer cells. And when its cold and flu season this fall, oregano can encourage the body to get rid of upper respiratory issues.

Grilled Summer Veggies with Spanish Almond Caper/Olive Sauce

1/3 Cup Toasted Whole Almonds

1 TB Water

3 TB Sherry Vinegar

½ Tsp Sea Salt

½ Tsp Freshly Ground Black Pepper

2/3-Cup Extra Virgin Olive Oil

2 Cloves Garlic, Peeled

1 Tsp Smoked Paprika

1 Tin Anchovies, drained

1 Cup Capers or Olives or combo

Chopped Fresh Oregano for Garnish

In a food processor or blender, pulse the almonds until coarsely chopped. Add the water, vinegar, sea salt, pepper, olive oil, garlic, paprika and anchovies and pulse to combine. Place in a bowl and add the capers or olives (or both). Stir until thoroughly combined.  Serve over chicken (seasoned with sea salt, pepper and smoked paprika), from the grill and garnish with chopped fresh oregano.

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