Grilled Vegetable Wreath
Recipe Type: Side
Seasoned grilled summer vegetables come together for a stunning wreath presentation and a served with a pepper dip.
  • 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!
Recipe by Honest Cooking by Mercato Fabbrica at