The International Olive Council is gearing up for a new campaign “Add Some Life” to promote the consumption of olives in the USA and Canada. The IOC teamed up with The Global Herald to produce this series of healthy and exciting recipes using, you guessed it, olives.
This nutrition-packed recipe makes a delicious salad. And its uses are endless. It also can be the base for other salads, added to pasta dishes and mixed with deli turkey or chicken to make a sandwich.
Prep Time: 28 minutes
Cook Time: 10 minutes
Total Time: 38 minutes
- 1 small eggplant (about ¾ lb.), cut into 3/4 inch slices
- 2 ears fresh or frozen corn on the cob*
- 1 large yellow summer squash, cut lengthwise into 3/4 inch thick slices
- 1 orange or red bell pepper, halved and seeded
- 1 (14 oz.) can artichoke hearts, drained
- 1 (½ inch) slice red onion
- 2 large cloves garlic, unpeeled
- 2 teaspoons chopped fresh oregano leaves
- 6 tablespoons extra virgin olive oil
- ½ teaspoons garlic-pepper seasoning
- ½ teaspoons fresh thyme leaves
- ½ teaspoon salt
About 6 1-cup servings or 12 ½-cup servings
* Can substitute 1 cup frozen corn for the corn on the cob.
- Heat grill to medium direct heat. Brush or drizzle eggplant, corn, squash, bell pepper, artichoke hearts, onion and garlic with 3 tablespoons olive oil.
- Sprinkle with 1/4 teaspoon garlic-pepper seasoning. Place all on grill (placing garlic on a small square of aluminium foil on grill); grill covered 7 to 11 minutes, or until hot and tender-crisp, turning once or twice.
- Remove vegetables from grill as they are done. Cool slightly.
- Cut corn from cobs; discard cobs. Peel garlic; mash or finely chop. Place corn and garlic in medium bowl. Coarsely chop remaining grilled vegetables; add (with any accumulated juices) to bowl.
- Add remaining 3 tablespoons olive oil, thyme leaves, remaining 1/2 teaspoon garlic-pepper seasoning and salt; toss to mix.
- Serve as side dish or see serving suggestions below.