I had some leftover vegetables from a rice dish made a few days earlier, so I combined them with sourdough croutons and grated Montasio cheese to make a crispy baked vegetable dish. Again, the wine was a rosé from Puglia.

An interesting side dish for this meal was a few pieces of a Jerusalem flatbread/cracker made from Einkorn flour, made more interesting with the flavors of Worcestershire sauce, sesame seeds and Syrian Za’atar.