Spicy vegetable vinaigrette
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Water |
| 2 | tablespoons | Extra-virgin olive oil |
| ⅓ | cup | Balsamic vinegar |
| 2 | tablespoons | Finely chopped onion |
| 2 | tablespoons | Finely chopped green onions |
| 2 | tablespoons | Finely chopped squash |
| 2 | tablespoons | Finely chopped zucchini |
| 2 | tablespoons | Finely chopped fresh parsley |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Crushed red pepper |
| ⅛ | teaspoon | Black pepper |
Directions
Combine all ingredients in a small bowl; stir well. Let stand at room temperature at least 1 hour. Yield: 1 cup (serving size: ¼ cup).
NOTES : This recipe is featured with SUMMER VEGETABLE RAVIOLI WITH SPICY VINAIGRETTE found on page 80.
Posted to Digest eat-lf.v097.n038 by Patrick & Sarah Gruenwald <sitm@...> on Dec 09, 1996.