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.

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