Ratatouille dish for pairing with Merlot from Cameron Hughes Wine

Ratatouille Wine Pairing Recipe for Merlot

Ratatouille

by CH Wine.

Savor the classic flavors of Ratatouille, where roasted vegetables and aromatic herbs meet, perfectly complemented by the smooth richness of our Lot 886 Merlot. A delightful pairing that elevates every bite and sip, creating a symphony of taste that’s simply unforgettable.

Download Ratatouille Recipe (pdf)

Servings: 4
Prep Time: 1 hour
Difficulty: Intermediate
Rating: ★★★★★

INGREDIENTS

Sauce:

  • 1/4 cup Lot 886 Merlot
  • 2 Red Bell Peppers, roasted and de-seeded
  • 4 Tomatoes, concassed (boiled, peeled, de-seeded)
  • 1 Carrot, peeled and chopped
  • 2 cloves Garlic, finely diced
  • 1 Shallot, finely diced
 Veggies:

  • 1 Chinese Eggplant, cut into 1/4″ slices
  • 1 Yellow Squash, cut into 1/4″ slices
  • 1 Zucchini Squash, cut into 1/4″ slices
  • 3 Roma Tomatoes, cut into 1/4″ slices
  • Olive Oil
  • Salt, to taste
  • Lemon, to taste

INSTRUCTIONS

    1. Preheat over to 375° F.
    2. Roast your bell peppers and add them to a bowl covering them with plastic wrap.
    3. In a pot, boil water and salt. Take your tomatoes and slice a small “X” about 1/2″ thick into it. When the water comes to a boil drop the tomatoes in and wait for the X to expand.
    4. Add tomatoes to an ice bath and peel, de-seed, and chop.
    5. Finely chop your carrot, garlic and shallot. In a pan add olive oil and drop in your aromatics, once they begin to look translucent add in your carrots.
    6. When your carrots soften add in your tomato and bell papper and let this cook down. When it comes to a simmer add 1/4 cup of our Lot 886 Merlot. Let this cook down and add salt to taste.
    7. Add the sauce into a blender and blend until smooth adding salt and lemon until desired taste.
    8. In the meantime, cut all of your vegetables to the same size, it’s easier and faster to do with a mandolin but if you don’t have one that is also okay!
    9. Once all the vegetables are cut lay them out and sprinkle salt on them. Wait a few minutes until they begin to look like they’re sweating and blot them dry. Flip them over and repeat.
    10. In a 12″ round baking dish add in your sauce and being to layer your vegetables until there is no more room in the baking dish.
    11. Drizzle with olive oil and cook in the oven for 25-30 minutes.
    12. Pour yourself a glass of Lot 886 Merlot and Enjoy!

SHOP LOT 886 MERLOT

5 QUESTIONS ABOUT PAIRING

TASTE ALEXANDER VALLEY MERLOT