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Red Pepper Vinaigrette for Roasted Vegetables (Michele Urvater) Recipe

Red Pepper Vinaigrette for Roasted Vegetables (Michele Urvater) Recipe

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Red Pepper Vinaigrette for Roasted Vegetables (Michele Urvater)

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Ingredients:

Serving

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	259.73 Kcal (1087 kJ)
Calories from fat	255.71 Kcal
		% Daily Value*
Total Fat	28.41g	44%
Sodium	4.29mg	0%
Potassium	60.12mg	1%
Total Carbs	1.45g	0%
Sugars	1.06g	4%
Dietary Fiber	0.38g	2%
Protein	0.26g	1%
Vitamin C	29.3mg	49%
Iron	7.5mg	42%
Calcium	2.3mg	0%

Amount Per 100 g
Calories	318.01 Kcal (1331 kJ)
Calories from fat	313.09 Kcal
		% Daily Value*
Total Fat	34.79g	44%
Sodium	5.26mg	0%
Potassium	73.61mg	1%
Total Carbs	1.77g	0%
Sugars	1.3g	4%
Dietary Fiber	0.47g	2%
Protein	0.32g	1%
Vitamin C	35.9mg	49%
Iron	9.2mg	42%
Calcium	2.9mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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