Grilled Vegetables with Blood Orange O Olive Oil
Ingredients
- Portobella mushroom, sliced
- Onion, cut into large chunks keeping the root in tact
- Carrots, sliced in 1/2-inch pieces diagonally
- Fingerling potatoes, sliced
- Blood Orange O Olive Oil
- 1/4 C. red wine
- Kosher Salt
Directions
Infuse vegetables with olive oil for grilling (portabella, onion, carrots) and grill. Sauté sliced fingerling potatoes in the olive oil to pick up the flavor before combining with the mushroom and onion mixture. When combined, add red wine and some kosher salt for seasoning.
