Herb Vinaigrette for Grill-Roasted Vegetables

Yield:
3 cups

Use any fresh herbs -- the aim is to have a mix of flavors. Try this recipe as a dressing for our Grill-Roasted Vegetables.

Ingredients

  • 1 cup white-wine vinegar

  • 1 teaspoon Dijon mustard

  • 2 teaspoons salt

  • ½ teaspoon freshly ground black pepper

  • 1 cup extra-virgin olive oil

  • 2 tablespoons finely minced parsley

  • 2 tablespoons fincely julienned basil

  • 2 tablespoons chopped thyme leaves

  • 2 tablespoons finely chopped chives

  • 2 tablespoons finely chopped oregano

  • 2 tablespoons chopped shallots

  • 2 tablespoons chopped cornichons

  • 2 tablespoons chopped capers

  • 2 tablespoons chopped pimientos

Directions

  1. Mix vinegar, mustard, salt, and pepper in a large bowl. Whisk in the oil drop by drop until emulsified, then in a trickle to finish. Mix in all remaining ingredients.

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