Pairing: Grilled vegetables

Grilled vegetables, such as zucchini, bell peppers, and eggplant, develop rich, smoky flavors from the grilling process. This caramelization enhances their natural sweetness and imparts a savory, slightly charred taste. Grilled vegetables are versatile and can serve as a side dish or the main feature in vegetarian meals. The high heat of the grill creates crispy edges while keeping the inside tender. These veggies pair well with light to medium-bodied wines that complement their earthiness without overwhelming their subtle flavors

Recipe

Ingredients

  • Zucchini (2-3 pieces, sliced lengthwise): A mild vegetable that takes on a smoky flavor when grilled.
  • Bell peppers (2 pieces, quartered): Adds a sweet and slightly charred taste.
  • Eggplant (1 medium, sliced): Absorbs flavors well and becomes tender on the grill.
  • Olive oil (2 tablespoons): Helps prevent sticking and promotes even charring.
  • Garlic powder (1 teaspoon): Enhances the savory notes.
  • Salt and pepper (to taste): Essential for seasoning the vegetables.
  • Fresh herbs (optional): Garnish with basil or parsley for a fresh finish.

Instructions

  1. Preheat your grill to medium-high heat (around 400°F).
  2. Toss the sliced zucchini, bell peppers, and eggplant in olive oil, garlic powder, salt, and pepper until evenly coated.
  3. Place the vegetables directly on the grill grates. Cook each side for 4-5 minutes, or until grill marks appear and the vegetables are tender.
  4. Remove from the grill and garnish with fresh herbs, if desired.
  5. Serve immediately as a side dish or over rice for a complete meal​

Serve With

Sauvignon Blanc, Chardonnay

Learn More About the Best Pairings

Sauvignon Blanc

A highly aromatic white wine grape variety known for its refreshing acidity and diverse flavor profile

Learn More

Chardonnay

Chardonnay is one of the most popular and widely planted white wine grape varieties in the world.

Learn More

Samplers

View all