Ah, the New Year is upon us and many are preparing their New Year’s Resolutions. Whether that be to revisit an old friend (the gym) or start a restrictive diet plan, most health related resolutions are often not kept after a month or two into the New Year.
But, we have a proposition for you…
Why not make a few healthier meals a couple times a week and start being a little more active each day and you can still live the life you want to live? Perhaps a life that still involves wine…
We kicked off the healthy eats train a little early with a Roasted Chickpea Ratatouille courtesy of Love and Lemons. To make it more interesting, we paired it with our 2014 Signature Series Tempranillo. Aged for 18 months in French Oak Barrels with mocha and cinnamon spice on the nose, chocolate-cherry flavors and long vanilla tannins on the palate, the Tempranillo is easily a favorite among staff and customers. Naturally the Tempranillo was a perfect pairing for the ratatouille, which called for a medium-bodied Spanish red to compliment the fiery roasted vegetables.
What ingredients will you need for Roasted Chickpea Ratatouille? I just about quadrupled the recipe, but if you’re not feeding an entire army, then these ingredients will be enough for about 2-3 meals.
- 1 medium sized eggplant
- 2 roma tomatoes
- 2 zucchini/yellow squash
- 1/2 medium yellow onion
- 1/2 can of Chickpeas
- 2 cloves of garlic
- 1-2 tablespoons of olive oil
- Red or White Wine Vinegar
- Dried Oregano
- Fresh Basil
- Red Pepper Flakes
- 1 Cup Quinoa
- Optional: Feta Cheese (I highly recommend a generous sprinkle on top of your plate) and/or Kalamata Olives
- To start off preheat the oven to 425 degrees, then begin chopping up the eggplant, tomatoes and zucchini/squash into 1 inch cubes. Chop the onion into long strips.
- Combine all of the chopped veggies and chickpeas onto a pan with olive oil, salt, pepper, and oregano.
- Roast the vegetables for 25-30 minutes. In the mean time, put the quinoa and 2 cups of water on the stove in a medium sized pot. Bring to a boil and then cover and let simmer for about 20 minutes or until quinoa is fluffy and all the water has been absorbed.
- Take the vegetables out of the oven and sprinkle the garlic and several pinches of red pepper flakes on top. Then, splash 1-2 tablespoons of red or white wine vinegar over the vegetables and pop them back in the oven for another 5 minutes.
- Plate the quinoa and the veggies and sprinkle some fresh basil and feta on top of your plate. Compliment the yummy flavors of the veggies with the 2014 Tempranillo.
Here’s to a happy and healthy New Year!