Chef Michael Lyons
Michael@accessiblegourmet.com
216-214-3087

Roasted Tomato Vinaigrette:
(makes approximately 32 ounces vinaigrette)

½ C Extra virgin olive oil
3 Tomatoes, halved
½ Red onion, quartered
½ C Rice Wine Vinegar
1 Shallot, minced
1 C Canola oil
S/P to taste

Preheat oven to 375 degrees.  Combine tomatoes and red onion with olive oil in a large bowl and mix.  Season with salt and pepper and pour mixture onto a sheet tray.  Bake tomatoes and onion mixture in the oven for approximately 25 minutes. Allow mixture to cool slightly and puree in blender until smooth. Add shallot and vinegar to incorporate.  Emulsify with canola oil.  Add salt and pepper to taste.  Mixture can be kept warm until needed, or refrigerated for up to 3 days.

Serving suggestion:  Make 1 pound of orzo and combine with the roasted tomato vinaigrette.  Brunoise one zucchini, yellow squash and red bell pepper.  Add to the orzo mixture.  Garnish with minced parsley.