1 Fennel Bulb
1 Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Summer Squash
10 stalks of Broccolini
Pre-heat grill and allow the temperature to reach at least 400 degrees.
Soak wooden skewers in water for at least an hour to prevent the edges from burning. Prepare onions, peppers, and squash by cutting into large pieces and assembling them onto the skewers. Cut radishes in half and fennel bulb into quarters. Leave broccolini as is. Drizzle all vegetables in olive oil and sprinkle with sea salt and freshly cracked black pepper.
Place vegetables onto a hot grill and cook until the edges are nicely browned, rotating enough times to achieve even grill marks. Do not overcook it! The vegetables should still have a nice crunch to them.
Remove from grill and garnish with fresh dill sprigs and lightly chopped mint leaves for a bright, fresh finish.
Enjoy with a glass of 2019 Rosé Caché and sunshine!
At Betz Family Winery, we have a guiding philosophy behind everything we do; there is no substitute for quality. It begins in the vineyards and ends in the cellar. That’s the way we’ve crafted our wine since the first vintage back in 1997, and the way we’ll continue to do so for many more to come. Each bottle is a celebration of the Washington wine region we call home, offering a flavor that’s just as compelling and complex as it is approachable. We keep things purposeful and simple around here, and we think it shows with every sip.