Red Pepper Vinaigrette for Roasted Vegetables

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups an assortment of steamed vegetables: (each cut into different shapes, either sliced, diced or cut into strips) yellow squash, zucchini, broccoli and carrots
  • 1/2 cup raw mushrooms, sliced
  • 1/2 cup roasted red peppers (fresh or from jar)
  • Dijon mustard to taste
  • 2 parboiled cloves of garlic
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 hazelnut oil
  • 1/4 cup vegetable oil
  • Salt and freshly ground black pepper
Directions

For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.

To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.


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