Grilled Vegetable Ratatouille
Experience the essence of a California summer with this vibrant Grilled Vegetable Ratatouille. Featuring zucchini, eggplant, bell peppers, and tomatoes, this dish highlights the season’s best produce and pairs exquisitely with the bold and complex flavors of a 2019 Napa Cabernet Sauvignon.
Recipe Information
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Total Servings: 2
Ingredients
- 2 Zucchini (Sliced)
- 2 Eggplants (Sliced)
- 2 Bell peppers (Sliced)
- 2 Tomatoes (Sliced)
- 1 Red onion (Sliced)
- 3 Cloves garlic (Minced)
- cup Zinc House Farm Estate Olive Oil
- 1 tbsp Fresh thyme
- Salt and black pepper, to taste
Directions
Preheat the grill to medium-high heat.
Toss the sliced vegetables with Zinc House Farm Estate Olive Oil, garlic, thyme, salt, and black pepper.
Grill the vegetables until tender and charred, about 3-4 minutes per side.
Arrange the grilled vegetables in a baking dish.
Drizzle with additional Zinc House Farm Estate Olive Oil and bake in a preheated oven at 375°F (190°C) for 15 minutes.
Serve warm with a glass of 2019 Napa Cabernet Sauvignon.
Suggested wine pairing
