2017 Spark Blend
+ Grilled Vegetables with Romesco Sauce

Barbeque season and alfresco dining often conjure up the image of a steak or burger, but there are plenty of ways to enjoy your veggies with some nice grill marks, a flavourful dipping sauce, and a crisp bottle of sparkling wine on the patio. Chef Sider from Redstone Restaurant has given us a simple dish with complex flavours that we have paired with our 2017 Spark Blend.

Ingredients:

1 bunch asparagus, woody ends removed
1 bunch rapini, woody ends and bottom leaves removed
4 small zucchini, cut in half lengthwise
4 romaine hearts, cut in half lengthwise
50mL canola oil
85g pine nut
1 sprig thyme, picked
1 red chili, seeded and sliced
1 clove garlic, split lengthwise