We recommend pairing Frescobaldi Nipozzano Chianti Rufina Riserva DOCG wine with this Grilled Vegetables recipe.
This recipe is also featured in Tuscany Tonight’s Holiday BBQ Quick Menu.
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1 small eggplant, sliced 1/4? vertically
2 medium zucchini, sliced 1/4? on an extreme diagonal to create a bigger surface area to each slice
2 red or yellow peppers, seeded and cut in half
1 large onion, sliced 1/4? rings keeping rings in tack
1/2 tsp sea salt
3 tablespoons extra virgin olive oil
3 tablespoons good quality aged balsamic vinegar
1/4 cup crumbled medium-soft goat cheese
Heat grill (or cook the vegetables in the broiler).
Brush vegetables with oil and season with salt. Cook the vegetables on grill, turning as needed to keep from burning, move each to a platter when cooked.
When the vegetables are cool enough to handle cut eggplant further into 1? thick slices, cut the zucchini slices in half and cut the peppers into strips. Artfully place the vegetables on a platter. Splash the vegetables with balsamic vinegar and sprinkle goat cheese on top.
Can be served warm or at room temperature.