Grilled Vegetables with Blood Orange O Olive Oil


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My family, including the kids (13 and 12) loved it. The infused flavor came through on the back notes of the taste. Rare that they ask for a second helping of vegetables - they did this time!

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Northbrook, IL


  • 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

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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.

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