Seasoned grilled summer vegetables come together for a stunning wreath presentation and a served with a pepper dip.
Ingredients
Scale
- 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 (chopped)
- 1 bottle of 120 Sauvignon Blanc from Santa Rita Wines (for drinking)
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!
- Category: Side
