Grilled veggies can be great as a side. I love making simple grilled ratatouille or preparing them on their own. There are several sorts of veggies that people grill that I’ll break down into three groups.
First off are the acidic veggies: tomato, onion and pepper, for example. I like these dressed with some good olive oil and almost always pair them with a Barbera, though a good lighter bodied Cabernet Franc can be delicious here as well.
Second on my list are the more delicately flavored veggies like eggplant and squash. On their own, these veggies are lightly flavored and gently sweet, so I look for a simple fresh red like a Schiava or a Frappato; but an earthy white, like a nice Verdejo can be perfect too.
And finally there are the earthy vegetables, which in my case means mushrooms, and more specifically mushrooms that have been brushed with olive oil flavored with garlic, rosemary and black pepper. Oh baby, these are delicious and one of my favorite pairings has to be a nice, aged Chianti here!
Photo courtesy TasteBook