LCBO Food & Drink Summer 2022

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Celebrate summer with three fresh, easy recipes starring Ontario-grown greenhouse vegetables. Bonus: we’ve paired each dish with a perfect pour from Pelee Island Winery. SUMMER Taste of

SAVE $ 1.00 *

Roasted Peppers Stuffed with Pesto Pasta Salad Halve 4 mixed colour Ontario greenhouse peppers through stems. Cut out seeds and membranes. Place on a parchment-lined baking sheet. Brush with olive oil. Season with salt and pepper. Bake, cut sides up, in a 425°F (218°C) oven until tender and lightly charred, about 30 minutes. Remove from oven. In a large pot of salted water, boil 1 2/3 cups (400 mL) orzo until tender. Drain in a colander. Rinse under cold running water until cool. Drain and transfer to a large mixing bowl. Add 1/3 cup (80 mL) pesto, 2/3 cup (150 mL) pitted black olives and 1/3 cup (80 mL) grated Parmesan. Mix. Transfer peppers to a serving platter. Spoon pasta salad into peppers. Sprinkle with more Parmesan and garnish with small basil sprigs. Serves 4 to 6.

Pair with: Pelee Island Blanc de Blanc VQA (LCBO 276170, $11.95), a fresh, citrusy blend with a crisp finish.