Roasted Red Pepper Vinaigrette For Steamed Vegetables

Recipe Ingredients

4 cups	948ml	Assortment of steamed vegetables - * Note
1/2 cup	118ml	Sliced raw mushrooms
1/2 cup	118ml	Roasted red peppers - fresh or from jar
		Dijon mustard - to taste
2		Garlic cloves - parboiled
1/4 cup	59ml	White wine vinegar
1/4 cup	59ml	Extra-virgin olive oil
1/4 cup	59ml	Hazelnut oil
1/4 cup	59ml	Vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note Yellow squash, zucchini, broccoli and carrots each cut into different shapes, either sliced, diced or cut into strips.

For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the main dish. 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.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6704 broadcast 07-11-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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