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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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Roasted Eggplant and Peppers

Castoro


Ingredients

1 medium eggplant
2 medium bell peppers, 1 red & 1 yellow
3 tsp. balsamic vinegar
1 Tbs. fresh oregano, coarsely chopped
4 Tbs. olive oil
2 fresh garlic cloves
salt & freshly ground black pepper


Instructions

Crush the garlic into the olive oil in a small bowl and set aside for 10 min. Preheat oven to 475 degrees.

Slice 1/3 off the eggplant lengthwise, then place the large section cut-side down and slice it in half lengthwise again. Cut the 3 sections crosswise into ¼ inch slices, lightly salt them, and let them drain in a colander for 10 min.

Toss the eggplant with ½ the garlic oil in a mixing bowl and add fresh ground pepper. Spread the eggplant loosely on a cookie sheet and roast in the oven about 12-15 min., turning once.

At the same time, broil the whole peppers aggressively, turning them until they are dark and blistered on all sides. Place them in a plastic bag, twisting the end to seal, and let them sweat at room temperature for 10 min. Cut the peppers in half lengthwise and discard the core and seeds. Use the back of a knife to scrape off the charred skin, then slice into ½ inch strips.

In a large bowl, toss the eggplant, pepper strips, chopped oregano, balsamic vinegar and the rest of the garlic oil together. Let the mix sit for 30 min. at room temperature. Present with chunks of Parmesan or Pecorino cheese and toasted, sliced baguette, or ciabatta bread. Serves 6.



    Suggested Pairings

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