Charred stripes on eggplant, zucchini and peppers call for a generous finishing pour, and Estoublon’s Bouteillan Olive Oil, balanced and aromatic with its hints of asparagus, tomato leaf and green apple, brings a whole garden to the platter.
Serves 4 · 30 min
- Slice an eggplant, 2 zucchini and 2 bell peppers.
- Brush them with Bouteillan olive oil and grill for 3 to 4 minutes on each side.
- Arrange on a platter, season with salt and pepper, and add torn basil.
- Drizzle with more oil and a splash of wine vinegar; serve warm or at room temperature.
The star of this recipe: Bouteillan Olive Oil, by Estoublon.
