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

1. Shake all ingredients in tightly covered quart jar.

2. 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.

3. Drizzle 1/4 cup Vinaigrette Sauce. and a little of the reserved oil over tuna.

4. Surround tuna with any of the following vegetables.

5. Serve with additional Vinaigrette Sauce and a selection of cheese such as Provolone and mozzarella and meats.

6. Crusty bread and wine complete the meal.

7. 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.

8. 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.

9. Kidney Beans: Drain and rinse 1 lb. can white kidney beans (cannellini).

10. 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.

Email to a friend | Print this recipe | Back