Thursday, September 5, 2019

Recipe Thursday: Late Summer Ratatouille

You know it’s late summer once you start seeing ratatouille on the menu. The perfect way to make use of late summer produce -- eggplant, zucchini, bell pepper and tomato -- ratatouille is simple, delicious and transitions us beautifully into fall. It can be served solo or alongside your favorite protein, such as Garlic Herb Steak with Summer Ratatouille from Plated. 

Photo Credit: Plated

This dish calls for a flavorful red wine that mirrors the spice and depth of flavor found in the ratatouille. We suggest Herdade do Rocim’s Touriga Nacional, an indigenous varietal from the Alentejo region of Portugal. You’ll want this bottle around as we carry into fall and winter, as well.

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