Tuesday, August 25, 2009

Michelle Leckie's Balsamic Glaze

1/4 cup olive oil
2 Tb. balsamic vinegar
salt and pepper to taste

Puree for 30 seconds in a blender or whisk well. This is great on all kinds of vegetables. Some options are bell peppers, onions, cherry tomatoes, mushrooms, Italian squash, cooked baby potatoes. Other ideas: on top of a salad or mixed with cooked chicken and vegetables. Mozzarella cheese or feta cheese and vegetables are good. You can use this as a dip on an appetizer tray or use it to make shish kabobs. This is a great all around glaze to have on hand in a bottle to put on anything. It makes everything taste good.

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