|2 cans||Pastene Hearts of Palm, drained, rinsed and patted dry|
|3 Tbsp||Pastene Extra Virgin Olive oil|
|Pastene Balsamic Vinegar (for drizzling)|
|3 Tbsp||Pastene Grated Parmesan Cheese|
|½ cup||parsley, roughly chopped, optional|
|Kosher salt and freshly ground black pepper to taste|
- Drain and rinse and pat dry two cans of hearts of palm.
- Sprinkle with salt and pepper. Smother in olive oil and lightly drizzle balsamic vinegar on the heart of the palm.
- Grill for 4-6 minutes.
- Remove from the grill onto the plate sprinkle cheese all over and top with chopped parsley if desired.