Recipe
Author
Hy-Vee Seasons Magazine
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Description
Local tomatoes deserve nothing less than a homemade vinaigrette. Sweet and tangy, this one will become your favorite.
Servings and Ingredients
Ingredients
Serves 48
| Quantity | Ingredient | Add |
|---|---|---|
| 2 medium red bell peppers, seeded and coarsely chopped | ||
| 1 medium white onion, coarsely chopped | ||
| 1 tbsp. minced garlic | ||
| 3 c. plus 1/4 c. Hy-Vee Select extra-virgin olive oil, divided | ||
| 1 c. Hy-Vee red wine vinegar | ||
| 2 tbsp. Hy-Vee honey | ||
| 1 tbsp. Hy-Vee Dijon mustard | ||
| 1 tbsp. Hy-Vee stone ground mustard | ||
| 2 tbsp. chopped fresh oregano | ||
| 1 tbsp. sea salt | ||
| 1 tsp. fresh cracked Hy-Vee black pepper |
Directions
- Preheat oven to 350 degrees.
- In a roasting pan, combine peppers, onion, garlic and 1/4 cup olive oil. Cover with foil and roast 45 minutes. Cool.
- In a food processor or blender, combine roasted vegetables and all the liquid from the roasting process, red wine vinegar, honey and mustards. Puree mixture until smooth.
- With blender running, slowly add remaining 3 cups olive oil. Add oregano, salt and black pepper.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 1g
- Protein: 0g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 10%
0%
Iron 0%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Back to School 2014.