Grilled Ratatouille Platter

Ingredients:

Grilled Ratatouille:

3 tbsp olive oil
1 green zucchini, cut lengthwise into 1/4-inch thick slices
1 yellow zucchini, cut lengthwise into 1/4-inch thick slices
1 red pepper, quartered
1 orange pepper, quartered
1 red onion, cut into 1/4-inch thick rounds
4 vine-ripe tomatoes, halved crosswise
2 portobello mushrooms, gills and stems removed
1 eggplant, cut lengthwise into 1/4-inch thick slices
1/2 tsp salt and pepper

Creamy Basil Wine Vinaigrette:

3 tbsp tahini paste
1/3 cup Bogle Pinot Noir
3 tbsp olive oil
2 cloves garlic, minced
2 tsp honey
1/2 tsp salt
1/4 cup thinly sliced fresh basil

Cooking Instructions:

Grilled Ratatouille

Drizzle oil over green and yellow zucchini, red and orange peppers, red onion, tomatoes, mushrooms and eggplant; season with salt and pepper. Toss gently.
Preheat grill to medium-high heat; grease grate well. Grill zucchini, peppers, red onion and tomatoes for 2 to 3 minutes per side or until well marked and just tender. Grill mushrooms and eggplant for 3 to 5 minutes per side or until well marked and tender. Slice mushrooms. Arrange veggies and mushrooms on large serving platter or board.

Creamy Basil Wine Vinaigrette

Whisk tahini paste with 3 tbsp wine until smooth; gradually whisk in remaining wine. Stir in oil, garlic, honey and salt until blended; fold in basil. Drizzle over veggies and mushrooms just before serving.

Recipe Notes

Grilled instead of stewed, this updated take on a classic ratatouille makes a wonderful main or side dish. It’s drizzled with a creamy basil and wine vinaigrette for a decadent finish.

Serve veggies and mushrooms on a bed of baby arugula and top with smashed chickpeas if desired.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves: 6

Suggested Wine Pairing

Bogle Pinot Noir

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