Categories: Appetizers- Snacks
Ingredients
- Vinaigrette Sauce (makes 2 cups)
- 1 1/2 cups olive oil
- 1/2 cup wine vinegar or lemon juice
- 2 cloves garlic, crushed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup chopped fresh parsley, basil, mint or dill
Directions
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Shake all ingredients in tightly covered quart jar.
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Tina: Arrange 2 cans tuna (drained, with oil reserved) on lettuce leaves in center of large serving platter. Crisscross with anchovy fillets; sprinkle with 1 Tbsp. drained capers.
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Drizzle 1/4 cup Vinaigrette Sauce. and a little of the reserved oil over tuna.
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Surround tuna with any of the following vegetables.
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Serve with additional Vinaigrette Sauce and a selection of cheese such as Provolone and mozzarella and meats.
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Crusty bread and wine complete the meal.
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Eggplant: Pare, slice and lightly salt eggplant. Pat dry; place slices on oiled jelly roll pan. Paint with oil; broil 6 inches from heat until tender and lightly browned. Cut slices into strips; place in shallow dish. Pour 6 Tbsp. Vinaigrette Sauce over eggplant; sprinkle with snipped fresh mint leaves. Cover, refrigerate several hours.
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Zucchini: Slice 1 lb. zucchini squash; salt lightly and pat dry. Sauce in a little oil over medium heat. When golden, pour in 1/4 cup Vinaigrette Sauce; simmer 1 minute. Turn into shallow dish in layers with 1/4 cup snipped fresh mint leaves. Cover; refrigerate several hours or overnight.
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Kidney Beans: Drain and rinse 1 lb. can white kidney beans (cannellini).
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add 1/4 cup thinly sliced onion and a few snipped fresh basil leaves. Toss beans, onion and basil leaves with 1/4 cup Vinaigrette Sauce. Cover, refrigerate several hours.