Sarasotas Roasted Red Pepper Vinaigrette Food

RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES

Red Pepper Vinaigrette for Roasted Vegetables image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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.

RED PEPPER VINAIGRETTE

Red Pepper Vinaigrette image

This is a Andrew Weil,MD recipe. This version has no oil making it extremely low in calories, but don't worry, it's very high in flavor!

Provided by Happy Harry 2

Categories Peppers

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup apple juice
1/4 cup cider vinegar
2 tablespoons onions, chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon mustard powder
1/2 teaspoon paprika
1/2 roasted red pepper
1 pinch rosemary
1 pinch thyme

Steps:

Combine all ingredients in a blender.
Blend until thoroughly mixed.

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