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Grilled Vegetable Wreath

Grilled Vegetable Wreath

Seasoned grilled summer vegetables come together for a stunning wreath presentation and a served with a pepper dip.

Grilled Vegetable Wreath

Grilled Vegetable Wreath

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Grilled Vegetable Wreath

Celeste Wilson
Course 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
  • 1/2 cup olive oil
  • 3 sprigs of flat leaf parsley chopped
  • 1 bottle of 120 Sauvignon Blanc from Santa Rita Wines for drinking


  • 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!
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