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Grilled Ratatouille Platter

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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 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

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.