VINNAIGRETTE FOR GRILLED VEGETABLES

http://yummiberry.co.za/?p=2601

(1 cup)

Ingredients:
¾ cup extra-virgin olive oil
9 jarred anchovy fillets, drained
6 cloves garlic, chopped
3 tbs red wine vinegar
2 tbs drained capers
1/ 8 tsp pepper

 

Method:

Process ingredients in a food processor until smooth. Refrigerate in an airtight container for up to 3 days.

Brush vegetables with olive oil; Season with salt and pepper. Grill veggies, covered with grill lid, turning, until tender, about 3-6 minutes on each side until crisp-tender and grill marks appear. Remove from grill, and brush with vinaigrette. Arrange on a platter. Serve with remaining vinaigrette. *All You Magazine*

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