The Campground Gourmet Shows Us Zesty Italian Salad Dressing!
Hi everyone, I’m Kate Dunbar, the Campground Gourmet for “Rollin’ On TV.” Camping here in my beautiful trailer in Texas hill country. The rain is just starting, so you might hear the little pitter patter on the roof.
I’ve just finished sautéing up some delicious vegetables in my cast iron pan. Today, we are going to go sautéed vegetables with some beautiful bright and zesty Italian dressing. I’ve got some onions, some bell peppers, some zucchini, some asparagus. You can do anything you want. You can add cauliflower, or broccoli, or yellow squash, even acorn squash, whatever you want.
The trick is, though, is to get the dressing right ’cause it’ll go on anything from pasta, to sautéed vegetables, or even grilled vegetables.
Let’s set this aside for the moment. So, I have a quart size mason jar with a lid, and that’s going to be the trick ’cause we’re going to have to do a little bit of shaking here to get this dressing put together. I’ve got half a cup of olive oil. I’m going to add in two tablespoons of red wine vinegar. This is going to give it that zip and that zest. And this is where you don’t want to waste any money buying inexpensive product. You really want to buy good, quality red wine vinegar. I’m going to add in two tablespoons of finely ground parmesan cheese, so one and two. That’s going to add some creaminess. It’s also going to add that aged cheese flavor to it. And parmesan and Italian food go together hand in hand. I’m going to add in about a teaspoon of salt and same, a teaspoon of fresh ground black pepper. There we go.
Now, this is a little trick. I love using dried herbs, and with Italian dressing, it’s perfect for it. If you don’t have fresh herbs, it’s fine. I have these great little magnet spice holders right here, I just stick them right on the top of my vent hood. And they don’t fall off or anything, and I have a great blend here that I always mix up. It’s dried parsley, dried basil, dried thyme, and dried chives. If you were going to do it individually and not have it together, it would be a half a teaspoon of each.There we go.
And just a little more for measure. Put this back on, stick that right back up because it’s a magnet and it’s not going to fall off. Cap the lid on really tight and now shake it. That’s all you have to do, super simple. And if you wanted a creamy Italian dressing over it, add in two tablespoons of mayonnaise, it’s right up to you, anything how you want to make it.
Shake it well, all the ingredients are incorporated. Carefully take off the lid, pour it over. And this will be enough for probably two or three rounds of vegetables, or a great salad the next day, or if you had some pasta, it would be perfect. Just toss everything together really gently. You don’t want to break up the asparagus if you’re going to use that. I love leaving it in big wedge pieces because it just soaks up all the dressing for you.
And that’s it, zesty Italian sautéed vegetables, simple and easy.
I’m Kate Dunbar, the Campground Gourmet, for “Rollin’ On TV.” I’ll see you soon.