The Daily Southerner, Tarboro, NC

Food

July 17, 2013

Master Mediterranean Grilling

Give Your Grill a Much-Needed Makeover

JAMESVILLE — Abundant plates of fresh vegetables, delicate fish from the nearby sea and splashes of olive oil are all hallmarks of traditional meals found in the Mediterranean.

The Mediterranean diet has been embraced for thousands of years by those living along the Mediterranean Sea, and is now followed around the world as consumers discover its delicious flavor components and researchers uncover its countless health benefits, including helping to prevent heart attacks and strokes according to a study conducted by The New England Journal of Medicine.

It's easy to embrace this healthy lifestyle during grilling season by giving your grill a Mediterranean diet makeover with the Pompeian family of oils and vinegars. You can enjoy the benefits of the diet without leaving home by making simple changes, such as swapping butter and vegetable oil for Grapeseed Oil or OlivExtra Premium Mediterranean Blend, and making homemade dressings and vinaigrettes by combining oils and vinegars in place of bottled versions.

Grapeseed Oil, which has one of the highest smoke points of all oils and is a rich source of Vitamin E, has a light taste that will not disrupt the flavors of food while cooking. This versatile, all natural oil is great to line your grill or pan with before cooking to prevent food from sticking. OlivExtra Mediterranean Blend, a healthy combination of canola, extra virgin and grapeseed oils, is the perfect all-purpose oil that represents key components of the Mediterranean diet and provides essential Omega-3 and Omega-6, monounsaturated fat and Vitamin E.

Ready to adopt a Mediterranean lifestyle at home? Check out these easy grilling recipes from Hungry Girl Lisa Lillien. For more information, visit www.Pompeian.com.

Spicy Mustard Chicken Kebabs

Servings: 4

1/4     cup plus 1 tablespoon spicy brown mustard

2     tablespoons Pompeian OlivExtra Premium             Mediterranean Blend

1/4     teaspoon garlic powder

1     tablespoon Pompeian White Wine Vinegar

1     pound raw boneless skinless chicken breast, cut         into 1-inch cubes

1/4     teaspoon each of salt and black pepper

1     medium red onion, cut into 1-inch chunks

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