Seasoned grilled summer vegetables come together for a stunning wreath presentation and a served with a pepper dip.
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A vibrant and flavorful Grilled Vegetable Wreath featuring seasoned summer vegetables, perfect for a stunning presentation and served with a pepper dip.
Ingredients
- 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
- 1/2 cup olive oil
- 3 sprigs of flat leaf parsley
- Salt and pepper to taste
Instructions
- Heat grill to 400
- Cut orange peppers in half and put on the grill cook for 5 minutes on both sides
- While the bell peppers cooking quarter beets and radicchio, half artichokes and jalapeños, and cut eggplants into 3 thick slices, set veggies aside
- 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.
- Start to add your cut veggies to the wreath in any order until the wire is completely covered, set wreath aside
- In a small bowl combine olive oil and Badia complete seasoning Stir until well combined
- Coat veggie wreath in oil and seasoning combination and place on the 400 degree grill
- 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
- Carefully flip wreath after 10 minutes, cook for an additional 10 minutes
- Remove wreath from grill and place on serving platter. Allow wreath to cool for 10 minutes
- Pour a few glasses of Santa Rita 120 Sauvignon Blanc and get your summer grill party Started!
Notes
For a spicier kick, leave the seeds in the jalapeños. Use a variety of colored peppers for a more vibrant presentation. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 4
- Sodium: 150
- Fat: 9
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
What types of vegetables work best for the grilled vegetable wreath?
Zucchini, bell peppers, and eggplant are excellent choices for this recipe as they grill well and contribute to the wreath’s visual appeal.
How do I prepare the vegetables before grilling them for the wreath?
Slice the vegetables into even pieces, toss them with olive oil, salt, and your choice of herbs to ensure they are well-seasoned before grilling.
What can I substitute for the pepper dip if I want a different flavor?
You can use a yogurt-based dip or a balsamic vinaigrette as a substitute for the pepper dip, which will complement the grilled vegetables nicely.
