Roasted Yellow Pepper-And-Basil Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Cooking Light. September 1996. Top crostini with this. Toss it with pasta. Serve it over steamed cauliflower. Make a vegetable lasagne with zucchini... Ingredients:
1 lb yellow bell pepper, roasted and peeled (about 3 small) |
1/3 cup white wine vinegar |
2 tablespoons extra virgin olive oil |
1 1/2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/4 teaspoon sugar |
1/8 teaspoon pepper |
1 garlic clove, minced |
1/3 cup finely chopped fresh basil |
Directions:
1. Combine all ingredients except basil in a blender; process until smooth.
2. Stir in basil.
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