Basil-Caper Vinaigrette with Grilled Vegetables
- 1 c Loosely Packed Fresh Basil Leaves, Finely chopped
- 3 Tblsp Extra Virgin Olive Oil
- 1 Tblsp Red Wine Vinegar
- 1 Tblsp Bottled Capers, drained
- 2 tsp Dijon Mustard
- 1 tsp Fresh Thyme Leaves, chopped
- 1/2 tsp Garlic, minced
- 1/4 c Extra-Virgin Olive Oil
- Salt & Pepper to taste
Preparation time 10mins
Cooking time 30mins
Combine all ingredients in small bowl. Serve with grilled fresh vegetables such as: Green, Red, Yellow, Orange Peppers, cored & quartered.
Red Onion, slice into 1/2" slices or quartered.
Zucchini or Summer squash, halved lengthwise.
Baby Carrots, parboiled
Artichokes, remove tough outer leaves, trim stem, cut in half & remove chokes, rub outside with fresh lemon. Place in boiling water, seasoned with 1 Tblsp fresh lemon juice & 1 tsp salt. Simmer until tender.
New Potatoes or Red Potatoes par boiled & cut in 1/2.
Toss vegetables with olive oil, salt & pepper. Grill on both sides until tender BUT NOT MUSHY..Serve with Vinaigrette.