| Recipe: |
12 (12-inch) bamboo skewers
2 red, yellow, and/or orange peppers, cut into 1-inch pieces
1⁄2 seedless cucumber (6 ounces), unpeeled and cut into 1⁄2-inch-thick half-moons
1 medium zucchini (8 ounces), cut into 1⁄2-inch-thick half-moons
1 pint cherry tomatoes
3 tablespoons white wine vinegar
1⁄2 teaspoon Dijon mustard
Salt and pepper
3 tablespoons extra virgin olive oil
1⁄2 cup loosely packed fresh tarragon leaves, chopped
Alternately thread pepper, cucumber and zucchini chunks, and cherry tomatoes onto skewers. Arrange skewers on platter; wrap in plastic wrap. Or place in storage container with tight-fitting lid. Can be refrigerated up to 1 day.
In small bowl, with wire whisk, mix vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper until blended. In thin, steady stream, whisk in oil until blended; stir in tarragon. Transfer vinaigrette to small container with tight-fitting lid. Serve skewers with vinaigrette.
|
