Vegetable Recipes

Such a catch-all category that it really depends on the preparation and spices. If its an earthy, nutty dish, Pinot Noir could be great. If it’s lighter, with more green vegetables, then you might be better off with a white like Chardonnay. Whether you’re making these as a main course or side, enjoy these recipes.

Vegetable Recipes

Grilled and Roasted Spring Vegetables (Escolivada) with Ricotta and Black Pepper Breadsticks

Ingredients

Escolivada:

  • 2 Red Onions, cut on the round 1" thick (grill on one side and allow to thoroughly blacken, remove from heat and hold)
  • 1 large Eggplant, cut on the round 1" thick (grill 3 minutes on both sides, should have evident grill marks, remove and hold)
  • 2 Sweet Yellow Peppers, halved and seeded (grill 3 minutes each side, remove and hold)
  • 2 Red Bell Peppers, halved and seeded (grill 3 minutes each side, remove and hold)
  • 16 Asparagus spears (grill 3 minutes)

Pizza Dough:

  • 3 cups Flour
  • 1 Tbs. Dry Yeast in 1 cup warm water
  • 1 Tbs. Olive Oil
  • Pinch of Salt

Preparation

Pizza Dough:

Mix 1 Tbs. dry yeast with 1 cup warm water, ½ Tbs. olive oil, a pinch of salt in a small bowl and let rest for 10 minutes.

Using a dough hook, slowly add in approximately 3 cups of flour a quarter cup at a time until it kneads itself into a uniform dough, about 5 minutes.
Place in an oiled bowl and cover with oiled plastic wrap, let rise for half an hour.

Punch down dough and let rise for another half an hour.

Place onions, eggplant and peppers in a baking dish, drizzle with oil and balsamic.

Season with salt and pepper and roast covered for 15 minutes or until onions are soft but still slightly crispy.
Meanwhile, make 20 very skinny breadsticks by pulling or rolling fingers of pizza dough that has risen and become very soft.

Place them on an oiled baking pan. Sprinkle on kosher salt and coarse black pepper and bake in a 350 F oven until brown and crispy (approximately 15 minutes).

Serving:

Assemble all roasted and grilled vegetables in a large ceramic platter around a dollop of the sheep's milk ricotta cheese in the center.

Drizzle the cheese with extra virgin olive oil and freshly cracked pepper and lay the breadsticks decoratively around the platter.

Garnish with black olives and broad-leaf parsley, lightly dressed with lemon juice.