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Emilio's Tapas Salpicon de Verduras (Mixed Vegetables)

1 red pepper
1 baby Japanese eggplant
1 medium Idaho potato
1 large carrot
1 small zucchini
1 small yellow squash
1 small head of fennel
1/2 C. sherry vinegar
1/4 C. chopped dill
1/2 C. extra virgin olive oil
1/4 C. chopped garlic
salt and pepper to taste

Broil red pepper whole until it is charred on the outside; peel, seed and dice it. Dice eggplant and broil until just soft.

Cut potato, carrot, zucchini, squash and fennel into medium-size dice. In one pot, cook potato and carrot in boiling water until tender. In a separate pot, boil zucchini, squash and fennel in boiling water until tender. Cool all vegetables and place in a bowl. Mix vinegar, dill, olive oil, garlic salt and pepper, and add to vegetables; combine thoroughly. Cover and refrigerate until well chilled.

Makes 4 servings.


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