Marinated Butternut Squash
Ingredients:

2 medium butternut squash, seeded and cut into 1” slices
Salt and pepper, to taste
8 tbsp FIORE Extra Virgin Olive Oil, divided
¼ cup FIORE Red Wine Vinegar
½ medium red onion, thinly sliced
½ tsp red chili flakes
1 Tbsp dried oregano
1 clove garlic, thinly sliced
¼ cup fresh mint leaves
Directions:
1. Preheat oven to 450 degrees.
2. Season the squash with salt and pepper, drizzle with 4 tbsp olive oil
3. Place in a single layer on 1 or 2 cookie sheets
4. Bake until just tender, about 18-20 minutes.
5. Prepare the marinade - stir together the remaining oil, vinegar, onion, chili flakes, oregano and garlic and season with salt and pepper.
6. Remove the squash from the oven and pour marinade over.
7. Allow to cool for 20 minutes, sprinkle with mint leaves and serve. This dish can be made earlier in the day, but should not be refrigerated.

Grilled Eggplant Caprese Salad
Ingredients:

4 Tbsp plus ¼ cup FIORE Garlic Extra Virgin Olive Oil
1 medium eggplant, sliced into ¼-inch thick rounds
½ cup FIORE Balsamic Vinegar
2 Tbsp onion, finely chopped
½ tsp sugar
2 large tomatoes, sliced
8 oz fresh mozzarella cheese, sliced
¼ cup fresh basil leaves, very thinly sliced

Directions:

1. Brush both sides of the eggplant slices with the garlic olive oil. Grill or broil, turning frequently until tender; cool.
2. In 1-quart nonstick saucepan bring balsamic vinegar and onion to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, 15 minutes or until liquid is reduced by half. Stir in sugar until dissolved.
3. Cool slightly - stir in the remaining ¼ cup olive oil. Cool to room temperature.
4. On serving platter, alternately layer eggplant, tomato and mozzarella slices. Top with basil and drizzle with balsamic reduction.

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