Recipe courtesy of Michele Urvater

Red Pepper Vinaigrette for Roasted Vegetables

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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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

  1. 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.
  2. 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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