Vegetable Salad Capri Style
Ingredients
- 1/4 cup red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon ground cumin
- 1 teaspoon Coleman’s dry mustard
- 1 teaspoon hot red pepper flakes
- 1/2 cup cup extra-virgin olive oil
- Grated zest and juice of 1 orange
- 2 small Asian or Italian eggplant
- 2 red bell peppers
- 2 yellow bell peppers
- 12 baby zucchini with flowers or 4 small zucchini
- 2 medium red onions
- 6 scallions
- 12 spears asparagus
- Kosher salt
- 12 fresh basil leaves, cut into chiffonade
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