Steven Devereaux Greene Recipe
Executive Chef of Herons at The Umstead Hotel and Spa in Cary, NC, known for its progressive American regional cuisine.
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Ingredients
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For the Herb-Infused Olive Oil
For the Grilled Seasonal Vegetables
For the Herb Vinaigrette
Method
For the Herb-Infused Olive Oil
Prepare the Olive Oil
In a small saucepan, combine the extra virgin olive oil, fresh rosemary, fresh thyme, and smashed garlic cloves. Heat over low heat for about 10-15 minutes, allowing the herbs and garlic to infuse the oil.
Strain the Oil
Once infused, remove from heat and let it cool slightly. Strain the oil through a fine mesh sieve into a clean bottle, discarding the herbs and garlic.
For the Grilled Seasonal Vegetables
Prepare the Vegetables
Slice the zucchini and bell peppers, and cube the eggplant. Place all the vegetables in a large bowl.
For the Herb Vinaigrette
Mix the Vinaigrette
In a small bowl, whisk together the white wine vinegar, Dijon mustard, honey, and chopped parsley. Season with salt and black pepper to taste.
Combine and Serve
Drizzle the herb vinaigrette over the grilled vegetables before serving.