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 2016 Spark Blend. And because it’s VegeWednesday, you know that it’s all VEGAN!
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
2 red peppers, roasted, peeled, seeded and chopped
50g sourdough bread, diced and toasted
45mL sherry vinegar
1tbsp sherry vinegar
Combine the pine nuts, canola oil, garlic, thyme and chili in a pan over medium heat. Cook until lightly coloured and aromatic, approximately 5 minutes. Drain and discard the oil. Combine the pine nuts, garlic, thyme and chili with all remaining ingredients in a blender and uree until smooth. Season with salt, black pepper, and more sherry vinegar if desired.
Preheat a gas or charcoal grill. Toss the vegetables in a bit of olive oil and season with salt and pepper. Grill the vegetables over high heat until cooked and lightly charred. Remove from the heat and serve with romesco sauce on the side, for dipping.
Our 2016 Spark Blend is not only an award winning sparkling wine, but it is also certified Vegan by VegeCert! This blend of Pinot Noir, Pinot Gris, and Chardonnay is made in the traditional method, dry with bright citrus notes and the perfect amount of bubbles. It will lift up the earthy richness of the romesco without overpowering it’s complex flavours. Something to keep in your back pocket each summer when it’s just too hot to eat anything dense!
This recipe from David Sider at Redstone Restaurant is simple, filling, and oh, so flavourful.
2 cups dried chickpeas soaked overnight in 6 cups water
2 celery stalks
8 sprigs thyme (tied together)
1/2 cup extra virgin olive oil
2 pints cherry tomato
4 slices high quality sourdough bread, ½” slices
Salt and black pepper to taste
1C combined picked parsley, basil, dill, and tarragon
Cut the celery, carrot, and leek in half lengthwise and tie together using butchers twine. Combine the vegetables, thyme, and drained chickpeas in a large pot and cover with 6 cups of water. Heat to just below a simmer and cook until the chickpeas are tender, approximately 90 minutes. Remove from the heat and season liberally with salt and black pepper.
Set your oven to broil. Drizzle some of the olive oil over the bread and toast. Broil the tomatoes until the skins crack and they begin to collapse, about 3 minutes.
Laddle the warm chickpeas into bowls and finish with the tomatoes and herbs. Garnish liberally with olive oil (approx. 25mL per bowl) Serve with Toasted Sourdough.
2019 Tawse Gamay Noir, now available at the LCBO.