Field to table doesn’t always mean game meat. This light and refreshing picnic peronata is made with fresh vegetables from the Brays Island garden.
Summertime is meant for enjoying the outdoors, and a picnic is the ideal way to spend an afternoon soaking up the sun and saltwater breeze at Brays Island. Onsite Chef Ron Andrews and Sommelier Alex Young have crafted the perfect pairing recipe for an elevated picnic lunch.
Featuring garlic, basil and peppers from our onsite Brays Garden, this light and easy peperonata is complemented by a refreshing rosé. Flavors made for the perfect summer dish, peperonata can be accompanied by a lightly dressed salad and small cheese plate.
Selected by Alex, the AIX Rosé from Provence, France is an excellent pairing with the peperonata as the vibrant acidity will cut through the olive oil. Few wines without bubbles pair well with vegetables, but this well-crafted Grenache, Cinsault and Syrah Rosé will do the trick.
Peperonata Picnic Recipe
- 1 roasted red pepper, diced
- 1 roasted yellow pepper, diced
- 1/2 cup diced tomato
- 1 tsp fresh garlic, minced
- 1 tbsp capers, rinsed
- 1 tsp sugar
- 1 tsp fresh basil, chopped
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- Salt and fresh ground pepper to taste
For the roasted peppers, start with one red and one yellow bell pepper. Place directly onto a hot grill, and turn occasionally until the skin is evenly blackened all over. This will take about 15 minutes. Place the peppers into a brown paper bag and seal the top. This will allow the peppers to continue steaming as they cool.
Once cool, pull the stem from the top, remove the seeds and rinse the pepper under cold, running water while you rub the blackened skin from the peppers. Pat dry.
Mix peppers with remaining ingredients thoroughly and serve over crostini or sliced baguette.
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