Red Pepper Vinaigrette for Roasted Vegetables

Total Time:
20 min
Prep:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Quick and Easy Roasted Red Pepper Pasta

    Recipe courtesy of Ree Drummond