Thursday, August 23, 2018

Recipe Thursday: Late Summer / Early Fall Ratatouille


While temperatures may still be heating up in your neck of the woods, it’s time to start thinking about transitional foods that will carry you into cooler temperatures. Late summer’s tomatoes, eggplant, red peppers, cauliflower and broccoli are now at their peak, while fall’s apples, pears and winter squash are starting to make their way onto produce shelves. One of our favorite recipes for making use of the season’s bounty is ratatouille, a hearty mix of caramelized veggies, garlic and olive oil. We can’t get enough of the famed Alice Waters’ version, which ties in chile flakes and basil for a modern twist.

Photo: Food52


It makes perfect sense to pair ratatouille with an equally transitional wine – one that does just as well chilled at a barbeque or served room temperature while gathered around the Thanksgiving table. Raphael Chopin's Les Charmes is bright, with red and dark berry aromas, peppery spice and floral notes. With a hint of smokiness, this wine brings out the deep flavors of the stewed vegetables in the ratatouille.

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