Italian Salad Dressing

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4 tbsp. minced red onion

2 garlic cloves, minced

4 tbsp. fresh parsley, chopped

2 tsp oregano

1 tsp kosher salt

1 tsp freshly cracked black pepper

1 tbsp Dijon mustard

1 tbsp. balsamic vinegar

3 tbsp. red wine vinegar

1 cup good quality olive oil

Soak minced red onion in cold water for 15 minutes, and drain well

Combine all ingredients except olive oil.  Using blender or immersion blender, blend all ingredients until smooth.  Gradually add the oil until creamy – taste for seasonings.

This keeps well in the fridge to use on anything from salad dressings to grilled vegetables – try brushing it over grilled steaks after removing from the grill.

 

Roasted Vegetables

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This works really well all year long in a hot oven, and even better on a grilling basket on your barbecue.

Preheat oven to 400. Use any assortment you like of vegetables, I usually try to go for color and cut the items so they cook at about the same rate – i.e., onions, broccoli and cauliflower take a little longer to cook so either cut them smaller or put them in the oven first, adding the peppers, zucchini and tomato after the first 15 min of cooking time.

Once you have all your vegetables prepped, toss in a generous amount of really good quality extra virgin olive oil, a couple cloves of crushed garlic and a good handful of fresh herbs.  Season with salt and pepper.

Turn vegetables out of oil seasoning onto roasting surface.  Reserve bowl that the oil and seasonings are in.

Roast until just tender and little brown carmelized bits appear.  Anywhere from 30-45 minutes.Toss again into the olive oil, seasoning mix just to brighten up the flavours a bit – taste for seasonings and dust with freshly ground pepper and salt to taste.