Here’s a quick, easy, and fresh recipe for Italian dressing. You can take this foundational dressing and tweak it any way you like 🙂 It can also be used as a marinade. If you’ve found your way over here from my Facebook page, I used it to marinate summer squash and baby bella mushrooms for sautéing. So simple and so wonderful!
Ingredients: Use organic whenever possible 🙂
*1/2 cup of red wine vinegar
*4 cloves of garlic, pressed
* 5 tablespoons of extra-virgin olive oil
*1/8 teaspoon of oregano
*1/8 teaspoon of dried thyme
*Place all of the ingredients into a canning jar and fit the lid on tightly. Shake until all ingredients are completely combined. Flavors will intensify over time. Store in the refrigerator.
**I poured the entire jar over 1 sliced yellow summer squash, 2 sliced small zucchini squash, and 1 (8 ounce) package of baby bella mushrooms. I let them sit in the fridge and “percolate” for about one hour. Then I sauted them in a bit of organic butter. What a great way to celebrate the summer harvest!
Recipe adapted from 1,000 Vegetarian Recipes by Carol Gelles.