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Ingredients
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1 small zucchini, ends trimmed and sliced in half lengthwise
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1 yellow squash, ends trimmed and sliced in half lengthwise
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3 bell peppers, cut into 1-inch slices
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1 red onions, sliced into ¼-inch thick rounds
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2 Tablespoons olive oil
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1 teaspoon dried oregano
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Kosher salt
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freshly ground black pepper
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2 Tablespoons red wine vinegar
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2 Tablespoons Challenge Dairy Lactose Free Clarified Butter, room temperature
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1 12-ounce jar marinated artichoke hearts, drained
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¼ cup Kalamata olives, chopped
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1 Tablespoon capers, drained
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¼ cup chopped fresh dill
Directions
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1
Preheat grill to medium heat. Meanwhile, arrange vegetables on a large baking sheet and toss with olive oil. Season with oregano, ¾ teaspoon salt and black pepper to taste.
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2
When grill is hot, arrange vegetables directly on the grill grates. Cook, turning every so often, until vegetables are charred and softened, 3-4 minutes per side.
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3
Transfer to a cutting board and roughly chop vegetables into bite sized pieces. Pour into a bowl and, while still hot, toss with vinegar and Challenge Dairy Lactose Free Clarified Butter.
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4
Add artichoke hearts, olives, capers and dill and gently fold until combined. Serve warm.