Grilled Vegetable Wreath

PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Seasoned grilled summer vegetables come together for a stunning wreath presentation and a served with a pepper dip.

Grilled Vegetable Wreath

Tis the season to gather around the grill. Grilling is the perfect reason to spend time with friends and eat delicious food.

This is my first summer having a grill and I’m taking full advantage of the next 120 summer days of outdoor cooking over coals.

Grilled Vegetable Wreath

Nothing pairs better with summer grilling than crisp cold white wine. For This post I’ve paired a flavorful grilling recipe with a delicious 120 Sauvignon Blanc from Santa Rita wines. Sauvignon Blanc is one of my favorite wines to pair with grilled food, this 120 version from Santa Rita is crisp and has notes of citrus blossom and peach. I absolutely love grilled veggies and they are a wonderful vehicle for seasoning blends like Badia complete seasoning.

Grilled Vegetable Wreath

Badia’s complete seasoning allows me to create bright and zesty veggies with its combination of flavors like onion, cumin, and garlic. I took this recipe up a notch past grilled veggies kabobs with a grilled veggie wreath. I hope you enjoy this recipe around the grill with lots of friends and lots of wine. Check out the 120 days of summer website for more recipe inspiration 120 days of summer website

Grilled Vegetable Wreath

Grilled Vegetable Wreath

For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.


Grilled Vegetable Wreath
Seasoned grilled summer vegetables come together for a stunning wreath presentation and a served with a pepper dip.
Recipe Type: Side
  • 4 orange peppers
  • 4 mini artichokes
  • 3 golden beets
  • 3 heads of radicchio
  • 3 jalapeño peppers
  • 3 mini eggplants
  • 3 tablespoons complete seasoning from Badia Spices
  • ½ cup olive oil
  • 3 sprigs of flat leaf parsley (chopped)
  • 1 bottle of 120 Sauvignon Blanc from Santa Rita Wines (for drinking)
  1. Heat grill to 400
  2. Cut orange peppers in half and put on the grill cook for 5 minutes on both sides
  3. While the bell peppers cooking quarter beets and radicchio, half artichokes and jalapeños, and cut eggplants into 3 thick slices, set veggies aside
  4. For this veggie wreath I found a wire loop at a hardware store and I cut the wreath with a wire cutter on one side to add my veggies.
  5. Start to add your cut veggies to the wreath in any order until the wire is completely covered, set wreath aside
  6. In a small bowl combine olive oil and Badia complete seasoning Stir until well combined
  7. Coat veggie wreath in oil and seasoning combination and place on the 400 degree grill
  8. While wreath cooks, remove peppers from grill and remove all seeds and pepper stems, add peppers to a food processor and Pulse on high for one minute, pour red pepper purée to a medium bowl and place on a serving platter
  9. Carefully flip wreath after 10 minutes, cook for an additional 10 minutes
  10. Remove wreath from grill and place on serving platter. Allow wreath to cool for 10 minutes
  11. Pour a few glasses of Santa Rita 120 Sauvignon Blanc and get your summer grill party Started!


Celeste Wilson

Hi friends my name is Celeste Wilson, I'm a nurse, recipe developer, food stylist, food photographer, blogger, and influencer chronicling a plant based lifestyle. My recipes creatively showcase plant based cuisine from my perspective as both a registered nurse and a healthy food lover. I aim to inspire plant based eating without a strict vegan or meat shaming agenda, life is short, eat what makes you happy. Residing in sunny Los Angeles California, home of the year round avocado

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