Unique recipe using Extra Virgin Olive Oil from Chile that Americans can enjoy at group dinners with friends and family:

Chilean Olive Oil-Marinated Grilled Vegetables

Ingredients:
– Assorted vegetables (such as bell peppers, zucchini, eggplant, and red onions)
– 1/4 cup Extra Virgin Olive Oil from Chile
– 3 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 1 teaspoon honey
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (for garnish)

Instructions:

1. Preheat the grill to medium-high heat.

2. Wash and prepare the vegetables. Cut the bell peppers into large chunks, slice the zucchini and eggplant into 1/2-inch thick rounds, and slice the red onions into thick rings.

3. In a small bowl, whisk together the Extra Virgin Olive Oil from Chile, minced garlic, lemon juice, honey, dried oregano, salt, and pepper to make the marinade.

4. Place the prepared vegetables in a large mixing bowl and pour the marinade over them. Toss well to ensure all the vegetables are coated evenly.

5. Let the vegetables marinate for at least 20 minutes to allow the flavors to meld together.

6. Once the grill is hot, place the marinated vegetables on the grill grates. Cook for about 4-5 minutes per side, or until they are tender and have nice grill marks.

7. Remove the grilled vegetables from the heat and transfer them to a serving platter.

8. Garnish with fresh chopped parsley or cilantro for added freshness and color.

9. Serve the Chilean Olive Oil-Marinated Grilled Vegetables as a side dish or as a main course accompanied by crusty bread or cooked grains like quinoa or couscous.

This recipe celebrates the flavors of Chilean Extra Virgin Olive Oil and brings out the natural sweetness of the grilled vegetables. It’s a delicious and healthy option for group dinners, allowing everyone to enjoy a taste of Chile while spending quality time with loved ones.