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