Locally grown, seasonal vegetables were eaten wholeheartedly. The harvest was seasoned with herbs, garlic, onions and olive oil. Let’s face it: Savory olive oil helps even lima beans slide down. Eat a bounty of vegetables, from A to Z (asparagus to zucchini). Sauté, grill, roast, or bake them in a tad of olive oil, along with freshly ground pepper, thyme, fresh lemon, mint, garlic, or onions. Enjoy salad greens with fresh tomatoes and basil, drizzled with some olive oil and red wine vinegar.
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