Roasted Garlic Basil Vinaigrette Recipes

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

Steps:

• Mash the Microwave-Roasted Garlic with a fork. Whisk in the lemon juice, then the olive oil. Season with salt and pepper.
• Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl.

Steps:

• Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
• Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
• Drizzle with balsamic and toss well. Sprinkle with basil.

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Steps:

• Preheat the oven to 350°F
• Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
• Place the bulb in an ovenproof dish and drizzle with olive oil.
• Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
• Let cool.
• When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
• Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
• Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
• If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.
• Adjust the salt and pepper to taste.

Steps:

• In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
• Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
• Cover and start blending on low.
• If your blender lid has the small cap, remove it and slowly pour in the oil.
• Once all the oil is poured in, put the small cap back on and blend on high for about a minute.

Steps:

• Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.

Steps:

• Place all ingredients in a food processor or blender.
• Blend until creamy and garlic is shredded, about 60 seconds.
• Keeps well in the refrigerator.

Steps:

• Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
• Peel cloves and mash coarsely in a mixing bowl.
• Add the vinegar and mustard, whisking to incorporate.
• Whisk in the olive oil.
• Season with salt and pepper.
• Refrigerate at least 1 hour.