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