Serves 4-6
½ cup of the Hare Hollow California Bread Dipper Olive Oil
(Hare Hollow Balsamic vinegar can be added if desired)
4 summer squash of any kind, cut into quarters
1 large red onion cut into large thick rings
1 medium Japanese eggplant sliced very thin
2 red peppers cut into lengthwise wide pieces
Toss the vegetables with the Hare Hollow California Bread Dipper Olive Oil. Let
marinate 1 hour. Heat up grill. Place vegetables on grill and cook till done about 10-15
minutes turning every few minutes. These can be served with a piece of grilled chicken or
fish. Additionally, you can grill a couple Portobello mushrooms, drizzle some of the bread
dipper into the gills of the Portobello’s and cook about 5 minutes on each side.
Leftover eggplant and roasted peppers can be made into sandwiches, melted with provolone
cheese and/or cut up and tossed in your favorite cooked pasta, adding some additional olive
oil and garlic.

Lisa Hemenway

Celebrated Wine Country chef and Restaurateur

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