Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.


Winter Veggies with Red Wine Reduction

Morgan Shepard

Finding different ways to cook veggies can become redundant, we adapted a recipe for a sumptuous red wine reduction for roasted vegetables. Using Villa Graziella Rosso Toscano IGT red wine made with organic grapes & Villa Gabriella Organic Extra Virgin Olive Oil. Cooked, vegetables give a natural sweet & tangy flavor to the fruit forward wine reduction. Vitamin rich, it makes a delicious side dish to rotisserie chicken or pork roast. Or enjoy with toasted baguette bread for a satisfying, meatless Monday main course. 4-6 abundant servings. 

Easy Ingredients

  • 5 tablespoons Villa Gabriella Organic Extra Virgin Olive Oil
  • 1 red onion, peeled & quartered
  • 2 red or yellow peppers, cleaned, seeded, cut in eighths
  • 6 cloves garlic minced
  • 3 small zucchinis, cleaned, cut into 1-inch pieces
  • 3 summer squash, cleaned, cut into 1-inch pieces
  • 8 petite Yukon Gold or small red potatoes, quartered 
  • 4 small shallots, peeled & halved lengthwise
  • 8 plum, vine or Roma tomatoes, quartered lengthwise
  • 1 rosemary sprig
  • sea salt & freshly ground black pepper to taste

Simple Directions

-Adjust oven racks highest to lowest  

-Preheat oven to 425°F

-Place vegetables in a large bowl

-Drizzle vegetables with olive oil, add rosemary, salt & pepper to your taste & mix
-Evenly spread vegetables onto 2 parchment paper lined baking sheets; do not crowd

-Roast 10-15 minutes, toss vegetables, rotate pans from low to high rack, front to back of oven 

-Roast additional 10-12 minutes until vegetables are tender & begin to caramelize 

-Remove from oven, discard rosemary, set aside & keep warm

Red Wine Reduction

Easy Ingredients

  • 1 tablespoon Villa Gabriella Organic Extra Virgin Olive Oil
  • 3 Tbsp cubed unsalted butter, divided
  • 1 shallot finely minced
  • 1 cup Villa Graziella Rosso Toscano IGT red wine, Syrah or Zinfandel wine
  • 1 cup vegetable stock

While vegetables are roasting, prepare wine reduction: 

-Heat a saucepan over medium heat, add 1 teaspoon olive oil  

-Add shallots & sauté until translucent 

-Add wine, simmer 3-5 minutes, add vegetable stock to the mixture, bring to a boil 

-Reduce heat to low, simmer until liquid reduces by half 

-When liquid becomes syrupy, add 3 tablespoons butter, 1 cube at a time, while whisking

-Place roasted vegetables in a bowl or plate, drizzle with wine reduction sauce, toss to coat 

-Adjust seasoning to taste, serve & enjoy

Try this recipe & share your comments with us. We want you to have a healthy & delicious experience with our products! Grazie!