Recipe courtesy of Michele Urvater

Red Pepper Vinaigrette for Roasted Vegetables

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

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.