Contributed by Sandra Kochan

(Serves 6 as an appetizer or salad course.)

Ingredients

Oregano Olive Oil:

* 2 tbsp. extra-virgin olive oil (plus up to 4 more tbsp. to be added later)
* 2 cloves garlic, minced
* 1 ample tbsp. fresh oregano, minced (plus additional sprigs for garnish)
* coarse sea salt and freshly ground black pepper to taste
* 1 tbsp. oil-packed sun-dried tomatoes, drained and chopped fine

Other Ingredients:

* Grilled zucchini and red pepper slices or other vegetables of your choice
* Good quality black olives (Kalamata or dry-cured)
* Approximately 12 oz/350 g of bocconcini, drained and cut into thick slices

Instructions

For the oregano olive oil: Heat 2 tbsp. of oil in a skillet over medium heat. Add the garlic and cook, stirring, just until the garlic starts to color, about 2 minutes. Remove from heat and stir in oregano, salt, pepper and tomatoes. Cool and add additional oil, up to 4 tbsp., to provide sufficient quantity for spooning over the cheese. Adjust seasoning as needed.

Arrange the zucchini, peppers (and/or other vegetables of choice) on a platter, with the olives and bocconcini (mozzarella) slices. Spoon the flavoured oil over the cheese and garnish with lemon wedges and sprigs of oregano. It's a feast for the eye and for the palate. And a good
BC Merlot would complete the picture!

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Contributor Sandra Kochan is an intrepid gastronaut who has been exploring the far reaches of the Okanagan food and
wine scene for a long time now. In fact, she's been at it long enough to remember a time when there wasn't much of a scene at all! Much of her history in the business is now permanently attached to her waistline, a fact which she prefers to ignore during ice-cream season. Her most shocking
culinary experience in the valley involved a deep-fried pickle.

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