Food & Wine Recipes

Wine Inspired Recipes

Sauteed Winter Vegetables in a Crisp Wonton Cup

Prep time: 15 minutes.
Cook time: About 20 minutes.

36 wonton wrappers
Nonstick cooking spray
3 tablespoons olive oil
4 cloves garlic, finely chopped
3 sprigs fresh thyme
2 cups finely chopped butternut squash
2 medium carrots, peeled and finely chopped
1 onion, finely chopped
1 red bell pepper, finely chopped
1/4 cup Mirassou Pinot Grigio
1/2 cup drained and chopped sun-dried tomatoes
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Preheat oven to 350°F. Spray one side of each wonton wrapper with nonstick cooking spray. Press into mini muffin tins, coated side down, making sure that wrappers are fittin into the bottom to form a flat cup. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and let cool. Heat olive oil in a large skillet. Add garlic and sauté for 1 minute. Add thyme, squash, carrots, onion and bell pepper. Cook, stirring frequently, for 5 minutes or until vegetables are brightly colored. Add wine and cook for 3 to 5 minutes more or until vegetables are soft. Remove from heat and stir in sun-dried tomatoes and basil. Season with salt and pepper and remove thyme sprigs. Fill vegetable cups with mixture and sprinkle with cheese.

Makes 36 appetizers.

Pairing Suggestion: Pairs with Mirassou® California Pinot Grigio.

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