Cook and Drink

A great example of a delicious dish, simple to prepare and nothing fancy required. Excellent vegetables, tasty olive oil, fresh rosemary and a bottle of rosé and crusted bread as accompaniment. Wonderful when enjoyed al fresco on a summer’s evening!
You can make the salad a few hours in advance, which is helpful if you have guests.

Wine Pairing

Combining wine and salad is not straightforward because in general acidity is an important aspect of the dressing and therefore of the salad. In this salad the acidity is not key to the overall flavour, it’s very much about the individual vegetables, brought together by the rosemary, the sweetness of the caramalised vegetables sugars, the subtle smokiness and the olive oil.

A rosé will be a good choice (a Bardolino 2022, produced by Monte del Frà from Italy or a rosé from the Provence region) but you could also combine the salad with a more present white wine, for instance a glass of Albariño Rias Baixas produced by Bodegas Bouza do Rei, made from 100% Albariño grapes. 

What You Need

• 1 Zucchini
• 1 red Bell Pepper
• 1 Eggplant
• Finely chopped fresh Rosemary
• Olive Oil
• White Wine Vinegar

What You Do

Wash the vegetables, quarter the bell pepper and slice the zucchini and eggplant. Heat your contact grill and grill the bell pepper 2 times 3 minutes until nicely charred. Dry the slices of egg plant and zucchini. Add olive oil to a plate and coat the slices of zucchini with olive oil, using a brush. Grill for 2 times 2 minutes. Same for the eggplant. Allow for the vegetables to cool. In the meantime, combine olive oil with a little vinegar and the finely chopped rosemary. Once cool, add the vegetables to the dressing and mix. Be careful, the eggplant is fairly brittle. Store the salad in the refrigerator and mix every hour or so. Serve with crusted bread.