Recipe courtesy of Michele Urvater
Red Pepper Vinaigrette for Roasted Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 323
- Total Fat
- 28
- Saturated Fat
- 3
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 380
- Total: 20 min
- Prep: 20 min
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.