Red Pepper Vinaigrette for Roasted Vegetables (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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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