Winter Veggies with Red Wine Reduction

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! 

RecipesMorgan ShepardComment