Spring Vegetable Ratatouille and Tapestry Reserve Red Wine

Ratatouille started out as a low-key peasant dish. And that’s exactly how we like it. Our version combines sheet pan-roasted vegetable bites tossed with fresh herbs and olive oil. Et voila! It’s simply delicious over creamy polenta or as bruschetta with ricotta – paired with our Tapestry Red Wine. 

Beaulieu Vineyard Tapestry Reserve Red Wine 

A blend of five Bordeaux-heritage grapes grown in Napa Valley (Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc, and Petit Verdot), the wine is fresh, bright, weighty, and plush all in the same sip. The blend unites complex layers of blackberry, Marionberry, black raspberry, black cherry, dark plum, dark chocolate, mocha, violet, lavender, cassis, rhubarb, black licorice, espresso bean, nutmeg, allspice, and musk.  

Spring Vegetable Ratatouille 

Serves 4–6 as a main 

Ingredients 

1 small eggplant, diced same size as squash 

1 zucchini, quartered and diced  

1 yellow squash, quartered and diced 

6–8 asparagus spears, cut into 2" pieces 

4–5 spring radishes, quartered 

1 cup cherry tomatoes, halved 

2 spring onions, thinly sliced (keep white and green parts separate) 

2 garlic cloves, chopped 

Red pepper flakes 

½ cup fresh oregano and parsley, chopped  

Olive oil 

Salt 

Freshly ground pepper 

Method 

Heat oven to 425°F. Line 4 sheet pans with baking paper. 

In a medium bowl, toss eggplant with olive oil, salt, and pepper. Spread out on sheet pan and place in oven. Repeat steps with zucchini and yellow squash (1 pan), asparagus and radishes (1 pan), and cherry tomatoes (1 pan). Roast until browned and caramelized to your liking, rotating sheet pans as needed. 

In a sauté pan, heat olive oil. Add spring onion (white part only), garlic, a pinch of salt and pepper, and red pepper flakes. Sauté for 5–7 minutes. Place in a bowl; set aside. Let all vegetables cool slightly on pans, then toss together in a large bowl. Add a bit more olive oil, fresh herbs, and onion whites and greens. Adjust seasoning to taste.  

Serve over crusty bread and ricotta, polenta, or pasta. 

Q & A 

Q: What Beaulieu Vineyard wine pairs best with spring vegetable ratatouille? 

A: Beaulieu Vineyard Tapestry Reserve Red Wine. It can be tricky to pair wine with eggplant, asparagus, and radishes, but this wine’s earthy-savory flavors, smooth tannins, and soft, rich texture work beautifully.  

Q: What does Beaulieu Vineyard Tapestry Reserve Red Wine taste like? 

A: Our Tapestry Reserve Red Wine blends a vast array of flavors into one smooth, intriguing wine, including: blackberry, Marionberry, black raspberry, black cherry, dark plum, dark chocolate, mocha, violet, lavender, cassis, rhubarb, black licorice, espresso bean, nutmeg, allspice, and musk. 

Q: Where is Beaulieu Vineyard Tapestry Reserve Red Wine grown? 

A: For our Tapestry Reserve Red Wine, about half the Cabernet Sauvignon was grown on the famous western benchland of the Rutherford American Viticultural Area (AVA) with the balance from the Calistoga, Oakville, and St Helena AVAs. The Merlot, Petit Verdot, and Malbec were sourced exclusively from our estate vineyards in Rutherford. Two styles of Cabernet Franc lent complexity and intrigue: one from cooler Sonoma Valley providing fresh acidity and a slight herbal character; the other from warmer Calistoga adding ripe, expressive red fruit notes. 

Q: Can I roast all the vegetables on the same baking pan? 

A: The vegetables in our ratatouille recipe are separated onto individual baking pans based on how long they will take to roast. It’s important to separate them according to the instructions, so nothing’s over or undercooked. 

Q: If I don’t have fresh oregano or parsley, can I substitute dried? 

A: Yes, however, instead of tossing the herbs with the roasted vegetables right before serving, you’ll want to stir them in with the vegetables before roasting. Because drying concentrates the flavor of herbs, you’ll also want to use 2–3 Tbsp dried oregano and parsley instead of ½ cup of fresh.