|14 oz cans Pastene Hearts of Palm
|kosher salt and black pepper to taste
|Pastene Extra Virgin Olive Oil
|Pastene Balsamic Vinegar to taste
|Pastene Grated Parmesan Cheese
|parsley, roughly chopped
- Drain and rinse and pat dry the 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 to 6 minutes.
- Remove to a serving dish and top with cheese and parsley.